SPICED DATES.
Cut open 5 pounds dates and remove the seeds; now take 3 pounds of fondant and mix into it a five-cent package of New England mince meat; knead it well to a stiff paste by adding XXXX sugar; now roll out in little pieces the size of a marble and fill each date, and let the open end show the cream as in common cream dates, then sand them in granulated sugar.
The above goods can also be dipped in fondant or chocolate, and are a fine piece of goods.
In dipping bon bons, you can sometimes use glycerine, by pouring a little of it in the cream; it has a tendency to keep the bon bons a little softer, and they will not become hard and dry as soon as without the above.