Date Nut Bread

Put dates and nuts into a large bowl. Pour the boiling water over them, stir and set aside while you mix the batter. Cream the shortening and sugar until light and fluffy. Add the eggs and beat hard. Sift the flour and salt together. Add baking soda to the date and nut mixture. Stir the flour mixture into the creamed mixture alternately with the dates and nuts - starting and ending with flour. Stir in the 2/3 cup hot water and mix gently but thoroughly. Pour into four or five small (3 x 6 inch) or three medium (4 x 8 inch) loaf pans which have been well greased and floured. Bake at 350 degrees F for about 45 minutes (until toothpick comes out dry). Cool in pans for about 10 minutes, then turn out and cool completely. Wrap in plastic wrap. Best if allowed to age at least overnight; this bread keeps well.