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Stuffed Dates

Dates from which the seeds have been removed and which have been filled with nuts or fondant or a combination of both are a confection that meets with much favor. The uncooked fondant is entirely satisfactory for this purpose, but if some of the other is on hand it will make an especially fine confection. Regardless of what is used for a filling, though, the preparation of such dates is the same.


First wash the dates in warm water and rinse them in cold water. Then, if there is time, spread them out in a single layer on a cloth and let them remain until they are entirely dry. Cut a slit in the side of each one with a knife and remove the seed. If nuts, such as English walnuts, are to be used for the filling, place half a nut meat in the cavity left by the seed and press the date together over it. In case fondant and nuts are to be used, chop the nuts and mix them with the fondant. Coconut may be used in place of the nuts if desired or the fondant may be used alone. Shape the fondant into tiny balls, press one tightly into the cavity left by the seed, and close the date partly over the filling. When all the dates have been stuffed, roll them in sugar, preferably granulated, and serve.


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Woman's Institute Library of Cookery, Volume 5.

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