Follow (KEY) recipe above, using: DATE FILLING Mix together in saucepan ... 3 cups cut-up dates ¼ cup sugar 1½ cups water Cook over low heat, stirring constantly, until thickened (about 10 min.). Cool. [Illustration: Date Bars ... perfect pals for good hot coffee or tea] PRUNE-ORANGE BARS Follow (KEY) recipe above using PRUNE-ORANGE FILLING Mix together in saucepan ... 3 cups cut-up cooked prunes (drained) ½ cup sugar ½ cup orange juice 2 tbsp. lemon juice 2 tbsp. grated orange rind Cook over low heat, stirring constantly, until thickened (about 10 min.). Cool. DATE-APRICOT BARS Follow (KEY) recipe above using DATE-APRICOT FILLING Mix together in saucepan ... 1 cup cut-up dates 2 cups mashed, cooked, dried apricots (drained) ½ cup sugar 2 tbsp. of the apricot juice Cook over low heat, stirring constantly, until thickened (about 5 min.). Cool. ★ HAZELNUT BARS _Crusty, macaroony._ _Old-time German party cookies that keep beautifully._ Beat in top of double boiler until stiff ... 2 large egg whites Beat in gradually ... 1 cup sugar Fold in ... 1 tbsp. GOLD MEDAL Flour Cook over boiling water 3 min., stirring constantly. Remove from over hot water. Blend in ... 1 tsp. vanilla 1½ cups coarsely ground unblanched filberts (_hazelnuts_) Spread dough smoothly ¼″ thick in ungreased paper-lined oblong pan (9 × 13 × 2″). With fingers, pat top gently with warm water. Bake until top looks dull. While warm, cut into bars 1½″ × 2″. Cool slightly, then turn paper over (bars and all). Dampen entire surface with cold water. When water penetrates paper, bars are easily removed. If desired, place two bars together with a butter icing between (_see Burnt Butter Icing, p. 18_). TEMPERATURE: 350° (mod. oven). TIME: Bake 15 to 20 min. AMOUNT: 32 single bars, 1½″ × 2″. =ROLLED= COOKIES [Sidenote: Pat ’em, and roll ’em and sugar for tea.] HOW TO MAKE ROLLED COOKIES (preliminary steps on pp. 14-15) [Illustration: =1= To prevent “sticking,” slip a canvas cover over board, and stockinet over rolling pin. Rub flour into the covers.] [Illustration: =2= Roll lightly, small amount dough at a time ... keeping the rest chilled. Roll very thin for crisp cookies.] [Illustration: =3= Cut as many cookies from each rolling as possible. Dip cooky cutter in flour, then shake it and cut.] =Short cut=: instead of rolling it, drop dough and flatten with glass. See page 40. ★ SUGAR COOKIES ( (KEY) Recipe) _Crispy, thin, flavorful._ Mix together thoroughly ... 1½ cup soft shortening (half butter) ¾ cup sugar 1 egg Stir in ... 1 tbsp. milk or cream 1 tsp. flavoring (vanilla or lemon or a combination of the two) Sift together and stir in ... 1¼ cups _sifted_ GOLD MEDAL Flour ¼ tsp. baking powder ¼ tsp. salt Chill dough. Roll very thin (¹⁄₁₆″). Cut into desired shapes. Place on lightly greased baking sheet, and sprinkle with sugar. Bake until delicately browned.