Dates for Candy.—For the basis of dates as candies, Fard dates are perhaps the best because they are generally whole with unbroken skins. If Persian dates are to be used instead, they should be of the sort that come packed in single layers or in small boxes. The skins of Persian dates are tender and when taken from boxes holding fifteen or twenty pounds are torn by the sharp pick used to handle them. When cream fillings are used, however, softer dates can be substituted if they are carefully handled.

Sparkling Dates.—Wash, steam, pit, and dry. Fill them with rhubarb marmalade, and close them very tightly. Brush the whole outside surface with the unbeaten white of an egg, and roll the dates so coated in coarse granulated sugar. If Fard dates cannot be obtained, select as perfect Persian dates as possible. Fill them with rhubarb marmalade as for the Fard dates, but do not use the egg coating. Simply roll in the sugar.

Chocolate Covered Dates.—Proceed as above up to the point at which the dates are rolled in sugar. To make the chocolate confection, roll the dates in confectioner's sugar, instead of in the coarse granulated. After they have dried, coat them as usual with chocolate.

Date Brilliants.—Wash, steam, and pit dates; fill them with either vegetable cream or cream fondant. Dip them singly in a crystal syrup, cooked to two hundred and twenty-five degrees. Dry them on a rack. For fillings, a great variety is possible. Add finely chopped nuts or granulated cocoanut to the vegetable cream, or use rhubarb marmalade, tart jam, or orange marmalade.

Rhubarb Marmalade.—The fillings suggested for date brilliants are all within the knowledge of the candy-cook, except, perhaps, rhubarb marmalade. As the basis for it, wipe clean with a damp cloth stalks of rhubarb. They must not be put into water. Peel them and cut them into very thin slices. Cover each pound of rhubarb with one and one-quarter pounds of granulated sugar. Let the mixture stand over night. In the morning, boil it for ten minutes, or a little longer if the rhubarb is not soft. Grind one-third of a pound of dried figs; remove the rhubarb and sugar from the fire; to them add the figs and stir until they are thoroughly mixed. Boil ten minutes more. The marmalade should be put into glasses while hot, and sealed at once.

Sugared Dates.—Prepare dates and fill as for date brilliants; dip them in syrup, and, while still damp, dust with granulated sugar.

Stuffed Dates.—Fill with any cream or marmalade and roll in granulated sugar, dates washed, strained, steamed and pitted.

Stuffed Prunes.—The sort of prunes that come in boxes are better to use than the ordinary ones because they are of a better quality, and are separated in the curing. Barely cover the prunes with cold water, and allow them to stand over night. One method is to pour the water off the next morning, pit the prunes, and use them as they are. If the prunes are moist and firm to begin with, the soaking is probably all that is necessary. Otherwise the second method is the one to be followed. If so, after the prunes have been soaked, place them over the fire and allow them to come to a boil quickly. This application of heat is sure to plump out prunes that have become dry, or have been over-cured. The difficulty, however, is that there is danger that the juice will be started, and much of it lost, and that the skins may be broken. The second method will destroy the raw taste to which some persons object.

No matter which method has been followed, fill each prune with tart jam, orange marmalade, rhubarb marmalade, or with potato fondant, cooked or uncooked, with or without the addition of nuts. To finish, coat each prune with the unbeaten white of an egg, and roll in granulated sugar. If it is desired, they can be rolled in confectioner's sugar, dried and coated with chocolate.