Date Macaroons

• 1 lb. stoned dates
• ½ lb. almonds
• Whites of 4 eggs, well beaten
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Stone the dates, then weigh and chop them fine. Cut almonds lengthwise in slices, but do not blanch them Beat the whites of 4 eggs until foamy, add the sugar, and beat until stiff; add the dates, then the almonds and mix very thoroughly. Drop mixture with teaspoon in small piles, on tins one-half inch