ALMOND PASTE DATES.
Open 5 pounds of dates, remove the seeds and lay the dates open flat ready for use; now take
3 pounds No. 1 dipping cream,
2 pounds almond paste,
1 pound English walnut pieces,
and knead it to stiff paste by using XXXX sugar; pick up little pieces of this paste and lay in each date and close the date so as the cream can be seen on one side; throw them in granulated sugar; sift off the sugar, and they are ready for the store.
The above dates can also be dipped in No. 1 fondant and then cut in two pieces, or dipped in chocolate and left whole; they eat well either way.