2 1/2 c. sugar
2/3 c. evaporated milk, with dash of cream of tartar
1 1/2 c. chopped dates
2 c. chopped nuts

Cook sugar and milk over medium heat to soft ball stage - 235 degrees. Stir constantly. Add dates, cook to soft ball stage again. Stir in nuts. Cool. Turn into buttered pan. Knead until creamy and stiff. Roll into big rolls and refrigerate.