CAKES, COOKIES AND CONFECTIONS
Date Dillies
| ¾ c. walnuts broken into coarse pieces | 2 tsp. baking powder |
| ¾ c. dates | 6 tbsp. flour |
| ¾ c. brown sugar | 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 | 3 eggs | 1 c. flour |
| 1 c. chopped nuts | 1 tsp. baking powder | |
| 1 c. chopped dates | 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 tsp. soda |
| ½ c. walnuts | 1 ½ c. sugar |
| 3 ¼ c. flour | ½ c. currants |
| 3 eggs | 1 tsp. salt |
| ½ c. raisins | 6 tbsp. hot water |
| 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.
