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The Candy Cook Book
  • Candied pineapple, cut fine
  • Roasted almonds
  • Brazil nuts, brown skin removed

After stuffing, roll the dates in granulated or powdered sugar, and arrange on a doily, or pack in layers in a box between wax paper.

Fried Stuffed Dates
  • ¾ pound dates
  • 2 tablespoons butter
  • ½ cup chopped nuts
  • ½ teaspoon vanilla
  • 1 cup cocoanut

Wash and dry dates, remove stones, and sauté in butter on both sides. Stuff dates with chopped nuts flavored with vanilla, and roll dates in shredded cocoanut. Wrap in wax paper and twist the ends, or pack in layers in a box lined with wax paper.

Stuffed Figs I
  • 16 figs
  • 8 maraschino cherries
  • 16 pecan nut meats
  • Granulated sugar

Use figs that come in boxes, baskets, or in glass jars. Wash them, dry on cheesecloth, make an opening in each, and stuff with half a maraschino cherry, and one nut meat broken in pieces. Roll in granulated sugar, and put in paper cases.

Stuffed Figs II
  • 16 figs
  • ½ cup salted almonds
  • Granulated sugar
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