Dates stuffed with chopped nuts, peanut butter, or candied ginger are tasty sweets. They may be rolled in granulated sugar after stuffing.
DATE BARS
1 egg 1 cupful sugar 1 teaspoonful vanilla 1 cupful flour 2 teaspoonfuls baking powder 1/4 teaspoonful salt 3/4 cupful dates, seeded and cut into pieces 1 cupful nuts, chopped 1/2 cupful milk
Mix as Date Pudding. Turn into an oblong or square pan about 9 by 9 inches. Bake at 350 degrees F., for from 30 to 40 minutes. When sufficiently baked, remove from the pan and place on a cake cooler for a few minutes. Then cut the cake into halves, and cut each half into narrow strips about 1 inch wide and 4 1/2 inches long. Roll each strip in powdered sugar. Store in a tightly covered tin box. These cakes have a finer flavor after they have been stored for a few days.
Raisins may be substituted for dates.
POP-CORN BALLS
1 cupful molasses 1/4 teaspoonful baking soda 1 cupful corn sirup or sugar 1/2 teaspoonful salt
Mix the molasses and sirup or sugar and cook them to the crack stage. Then add the soda and salt and pour the mixture over popped corn,—about six quarts. Stir the corn while pouring the sirup. Let the sweetened corn stand a few minutes. Then dip the hands into cold water, shake off the water, and with the two hands press some corn into a ball. Repeat until all the corn is shaped into balls.
QUESTIONS
Explain why Parisian Sweets and Stuffed Fruits are a more desirable sweet food than candy.