Angie Debo's Date-Nut Bread

1 cup chopped dates (again measurement not important)

I use a small package without measuring, but I eat all the while I work. Also, I run first the dates, then the nuts through the food grinder instead of chopping them.

1 * tsp.soda

* tsp. salt

* stick oleo (measurement not important)

* cup boiling water

2 eggs

1 * cup unsifted flour

(I measure the flour skimpily because not sifted.)

Combine nuts, dates, soda, and salt in mixing bowl. Add oleo and boiling water. Blend slightly and let stand 15 minutes. Beat eggs slightly and add to date mixture. Add flour. Blend but do not overmix. Place in greased pan. (Mine is about 8 *" long, 4" wide, and 2 *" high, and that is about the right size.)

Bake one hour at somewhat lower temperature than you use for light bread. That should do it, but better test with toothpick. The time depends on quality of the dates.

Cool before removing from pan. Don't slice till completely cold. I keep in waxed paper in refrigerator, and it stays moist and good for even two weeks. In fact, I always double recipe and make two loaves and eat date bread for a long time.