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Date Fluff-Duff

Stew one cupful of dates, stoned, until tender, then put through a colander and mix with one cup of sugar in which has been sifted a teaspoonful of cream of tartar. Beat thoroughly the whites of five eggs with a pinch of salt and when perfectly stiff add the yolks of two and whip again. Now mix lightly, a little at a time, with the dates and sugar and place in a buttered baking-dish. Sprinkle over the top one-half cup of fine-chopped nuts and bake for fifteen minutes. Serve this with cream, plain or whipped.