21.   Roll out remaining dough in pieces and evenly shape them to fit sides of pan, a piece at a time.

22.   Roll out the remaining dough and cover top, sealing around the edges.

23.   Roll out the remaining dough, stacking the circles on the plate with wax paper in between.

24.   Remove bowl from heat and add remaining dough, sugar and egg whites.

25.   Repeat with remaining dough strips and mushroom filling.

26.   Repeat with the remaining dough.

27.   Reshape a second two-color log the same way from the remaining dough halves.

28.   Save cut-out shapes to decorate remaining dough.

29.   Shape the remaining dough into a flattened ball, and place in the pan on the buttered dough, patting flat to the edges.

30.   Spread remaining dough mixture over dates.