Cook together sugar, dates, and milk until it forms a soft ball in cold water. Remove from stove, set in pan of cold water and let cool. Add chopped nuts and butter and beat until entirely cold. Turn onto board sprinkled with powdered surgar and kneed well. Roll in long cylinder, wrap in wax paper, and let stand 24 hours before slicing.

From the Kitchen of: Golda Smith (Alvadore Christian Church Cookbook)