Cook very slowly until raisins are plump and liquid has evaporated. Cool, and roll in granulated sugar.
698.—STUFFED DATES
Wash one pound large dates, dry, and remove stones; stuff with plain fondant, or fondant mixed with candied fruits or nuts; or stuff with a seeded raisin, or a piece of date, fig, or pineapple. Roll in confectioners' sugar.
699.—STUFFED PRUNES
| 1 pound large prunes | ½ cup confectioners' sugar |
| ½ pound dried apricots |
Wash fruit, soak over night, drain and dry; remove stones from prunes with a knife; put apricots through food chopper, mix with sugar, and fill prunes; roll in confectioners' sugar.
700.—MARRONS GLACÉS
| 2 cups sugar | 1 tablespoon corn sirup |
| 1½ cups water | 1 pint chestnuts |
Shell one pint of chestnuts (see No. 243) and simmer in a sirup made of sugar and water until chestnuts are tender but not broken. Drain from sirup; cook the sirup with the corn sirup to 310° F., or until sirup begins to discolor. Remove saucepan from fire, place in a saucepan of hot water, put chestnuts on a dipping needle or long pin, and dip in sirup until thoroughly coated; place on an oiled platter.