Page:Cakes, cookies and confections.djvu/51

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Date Dillies

• ¾ c. walnuts broken into coarse pieces
• ¾ c. dates
• ¾ c. brown sugar
• 2 tsp. baking powder
• 6 tbsp. flour
• 2 eggs, beaten together

Bake in a very slow oven in muffin tins. Fill pans compactly one-half full. Pyrex custard cups bake these nicely. These may be wrapped and tied to imitate plum puddings for Xmas gifts.

Date Bars

• 1 c. sugar
• 1 c. chopped nuts
• 1 c. chopped dates
• 3 eggs
• 1 c. flour
• 1 tsp. baking powder
• Speck of salt

Beat yolks and add sugar. Beat whites and add alternately with dry ingredients. Add fruit and bake in a shallow pan in moderate oven about 30 minutes. Remove from pan, cut in bars 1 inch by 3 inches and roll in powdered sugar or frost with chocolate frosting.

Sultanas

• ¾ c. fat
• 1 ½ c. sugar
• 3 eggs
• 6 tbsp. hot water
• 1 tsp. soda
• 3 ¼ c. flour
• 1 tsp. salt
• ½ c. walnuts
• ½ c. currants
• ½ c. raisins
• 1 tsp. cinnamon

Cream the fat, add sugar gradually, and eggs well beaten; then dry ingredients and liquids, alternately. Add fruit, dredging with a small amount of the flour and the nuts, chopped. Drop by spoonfuls one inch apart on greased pans. Bake in a moderate oven.

Sufficient for 4½ dozen.