2 1/2 pounds dates 1 1/2 cups corn syrup 1 cup brown sugar 1 cup cold water 1 1/2 quarts rolled oats

1 3/4 quarts barley flour 2 1/2 teaspoons soda 1 teaspoon salt 1 1/4 cups hot water 1 cup white sugar

2 cups oil

Wash and stone dates; mix with cold water, syrup, and brown sugar, and cook until soft. Cool. Sift flour, salt, and soda together. Rub white sugar and shortening together ; add hot water, rolled oats, and flour. Mix well; roll in two thin, square sheets. Spread date mixture on one, and cover with the other. Cut in three-inch squares, or in oblongs three by two inches. It is easier not to roll all the dough at once. Bake in rather hot oven.