Date Souffle
Stone and chop 1/2 pound dates and cook them in 1/2 cup boiling water, mashing until smooth. Add 1 tablespoon melted Crisco, stiffly beaten whites 5 eggs, 1/4 cup sugar, 1 tablespoon lemon juice, and salt to taste. Pour into Criscoed souffle mold and bake until brown, or 25 minutes. Serve cold with boiled custard or whipped cream.