large as a walnut; stew till it hardens, but take
off before it gets to the brittle stage; beat it with a spoon six or
eight times, then stir in the mixed fruits and nuts. Pour into a wet
cloth and roll it up like a pudding, twisting the ends of the cloth to
mold it. Let it get cold and slice off pieces as it may be wanted for
eating.

MOLASSES CANDY.

Put one quart of West India molasses, one cupful of brown sugar, a
piece of butter the size of half an egg, into a six-quart kettle. Let
it boil over a slack fire until it begins to look thick, stirring it
often to prevent burning. Test it by taking some out and dropping a
few drops in a cup of cold water. If it hardens quickly and breaks
short between the teeth it is boiled enough. Now put in half a
teaspoonful of baking soda, and stir it well; then pour it out into
well-buttered flat tins. When partly cooled, take up the candy with
your hands well buttered then pull and double, and so on, until the
candy is a whitish yellow. It may be cut in strips and rolled or
twisted.

If flavoring is desired, drop the flavoring on the top as it begins to
cool and when it is pulled, the whole will be flavored.

STRAWBERRY CONSERVE.

Prepare the fruit as for preserving, allowing half a pound of loaf
sugar to one pound of fruit. Sprinkle the sugar over the fruit at
night; in the morning, put it on the fire in a kettle and boil until
the berries are clear. Spread on dishes and put in the sun until dry;
after which roll the fruit in sugar and pack in jars.

PEACH CONSERVE.

Halve the peaches and take out the stones; pare. Have ready some
powdered white sugar on a plate or dish. Roll the peaches in it
several times, until they will not take up any more. Place them singly
on a plate, with the cup or hollow side up, that the juices may not
run out. Lay them in the sun. The next morning roll them again. As
soon as the juice seems set in the peaches, turn the other side to the
sun. When they are thoroughly dry, pack them in glass jars, or, what
is still nicer, fig-drums. They make an excellent sweetmeat just as
they are; or, if wanted for table use, put over the fire in porcelain,
with a very little water, and stew a few minutes.

PEACH LEATHER.

Stew as many peaches as you choose, allowing a quarter of a pound of
sugar to one of fruit; mash it up smooth as it cooks, and when it is
dry enough to spread in a thin sheet on a board greased with butter,
set it out in the sun