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.

XXI

ANGELIQUE

=Rings.=--