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Uncooked Marshmallow Loaf

1/2 lb. marshmallows 1/2 C thin cream 1½ lb. dates 1/2 lb. graham crackers 1/2 C peacans or walnuts Cut marshmallows into quarters and drop into thin cream to soften. Meanwhile, pit and cut dates into lengthwise quarters. Roll graham crackers until finely ground, and chop coarsely pecans or walnuts. Work all together into a loaf and shape in a pan two inches deep. Cut when ready to serve. Serve with whipped cream.

This will keep well for sometime in a cool place. Tastes best about three days after it has been made, for then it is all well blended together. Mrs. R. M. Dillon.