Two pounds of soup fat rendered a day or two before using, three pints of flour, one teaspoon of salt, two-thirds cup of granulated sugar, one teaspoon of baking-powder, two teaspoons of vanilla, flour.
Knead well, add enough beer to be able to roll.
Let it stand two hours.
Roll, cut in long strips three inches wide.
Fill with the following:
One and one-half cups of brown sugar, two tablespoons of honey, two pounds of walnuts chopped fine, one pound of stewed prunes chopped fine, two cups of sponge cake crumbs, juice of one lemon, spices to taste, few raisins and currants, and a little citron chopped fine; add a little wine, a little chicken schmalz; heat a few minutes.
You may use up remnants of jellies, jams, marmalades, etc.
Put plenty of filling in centre of strips, fold over, with a round stick (use a wooden spoon), press the dough firmly three inches apart, then with a knife cut them apart.
They will be the shape of the fig bars you buy.
Grease the pan and the top of cakes, and bake in moderate oven.
They will keep—the longer the better.