How To Make Stuffed Candies
From Dainties by Sarah Tyson Rorer, 1912. Section 32 of 67.
Stuffed Dates
1/4 pound of almonds
1/4 pound of pine nuts
1/4 pound of pecans
1/4 pound of Brazilian nuts
2 pounds of dates
Blanch and dry the almonds; shell and peel the Brazilian nuts; wash and dry the pine nuts; mix all the nuts and put them through a nut grinder or a fine meat chopper; add sufficient rock candy or plain syrup, or, if you use wine, a little sherry or maraschino, to bind the whole together. Remove the stones from the dates, put in a goodly quantity of mixed nuts, put on top another date, and press the two together. One stuffed date takes two dates, and is the width of a date spread open. Roll in granulated sugar, place between layers of waxed paper, and keep in a cool place.
Stuffed Figs
Cut pulled or preserved figs into halves, scoop out a portion of the inside, mix it with nuts prepared as in the preceding recipe, and stuff the figs.
Stuffed Prunes
Wiesbaden or French prunes may be stuffed in the same way. To make the prunes exceedingly nice, purchase the Wiesbaden prunes and take out the stuffing, a small prune inside, chop it and three preserved or brandied figs with the nuts, and fill the large prune from the end.