Persian Confection
Take two cupfuls of granulated sugar and dissolve in one-half cupful of pineapple juice. Place over the fire in a double boiler, and when it boils add an ounce of best gelatine that has been soaked in a little water. Cook for twenty minutes, then stir in one cupful of finely chopped dates and one-half cupful of finely chopped almonds. Stir well, then pour into a pan dusted with corn-starch and powdered sugar. Let stand for twelve hours, and then cut into squares and roll in powdered sugar.