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Fruit Candies: Remove

DATE DELIGHT Take two cupfuls of light brown sugar, one cupful of milk, and one tablespoonful of butter. Boil to the soft ball stage. Add a teaspoonful of vanilla, and one cupful of chopped dates. Beat up until creamy. Pour into buttered pan or mold, and cut into squares when cold. STUFFED PRUNES Remove the stones from the prunes. Crack the stones and chop up the pits. Add the chopped pits to chopped dates, and fill the cavities of the prunes with the mixture. Dip the prunes in melted fondant. Another way to stuff the prunes is to stone some dates, fit a cherry inside of each date, then fit the date into the prune, and dip in the fondant. The prunes should be soaked in water for several hours before stuffing, and should be drained and wiped dry. Prunes filled with fondant or fondant and nuts mixed are also delicious. FRUIT ROLL Cook two cupfuls of brown sugar, one-half cupful of golden corn syrup and one-fourth cupful of water until it spins a thread. Remove from the fire and add the grated rind of one lemon and one orange, and a teaspoonful of the juice of each, one cupful of seeded raisins, one cupful of English currants, one-half cupful of cocoanut, one-half cupful of dates, and one-fourth cupful of figs; these fruits should all be run through a food chopper. Stir all until it forms a mass. Roll out into a thin sheet, and then roll up like a jelly roll, and cut into thin slices.

JELLY CAKE CANDY Melt some fondant and pour into a square or round mold. Candy boxes lined with waxed paper will do. When cool place over this a thin layer of some thick jelly, such as currant, red raspberry, or orange; then pour over this another layer of fondant, and when this has cooled spread with another thin layer of jelly and pour over the top some more fondant. The layers of fondant may be colored differently if desired, and flavored to suit the jelly used. When cold turn out of mold, and cut into thin slices.