after they
are pared, cored and chopped fine, three heaping teaspoonfuls of
powdered cinnamon, an even teaspoonful of allspice, a quarter of a
teaspoonful of cloves, an even teaspoonful of salt, three-quarters of a
pound of butter melted, a cup and a half of sherry and a cup of brandy.
Seed the raisins and soak them with the currants in just water enough to
cover, stew until tender, and add when cold with the water to the other
ingredients. Mix thoroughly, stirring in the melted butter at the last.
Let it stand for several days. The brandy and wine may be omitted and
more lemons and oranges used to flavor it. At each baking it is well to
add a little sugar and chopped apple. This will keep all winter or
longer in a cool place, if the brandy and wine are not omitted.

Candies.

CHOCOLATE CARAMELS--No. 1.

Six pounds of light brown sugar, one pound of butter, one pound of
chocolate, one pint of cream, one pint of milk, paraffine as large as a
walnut, one teaspoonful of cream of tartar. Flavor with vanilla. Put all
the ingredients together and boil until it is brittle in water; flavor
and pour into buttered tins and mark in squares before it is quite cold.

CHOCOLATE CARAMELS.--No. 2.

One pint of fresh milk, three ounces of chocolate, grated, two pounds of
granulated sugar, half a teaspoonful of cream of tartar. Stir until
melted, then add half a pint of cream, cook until the mixture is brittle
in ice water, then turn into a pan well greased and mark in squares when
almost cold.

CHOCOLATE CARAMELS.--No. 3.

A quarter of a pound of chocolate, grated, one large cup of granulated
sugar, one cup of milk and a heaping tablespoonful of butter, a quarter
of a teaspoonful of cream of tartar. Boil all together, stirring all the
time, until the syrup hardens in cold water, and just before taking from
the fire add a teaspoonful of vanilla. Beat the syrup as soon as removed
from the fire, and keep it up until it is too stiff to beat any
longer--if it is beaten a minute and a half it will do well. Turn out of
the saucepan into a greased pan and before it is quite cold cut in
squares.

CHOCOLATE CREAM PEPPERMINTS.

Mix together two cups of granulated sugar and half a cup of cream, boil
until it holds well together in cold water, or can be rolled between
the fingers, flavor with oil of peppermint, remove from the fire and
stir until the cream is stiff enough to mould into balls. Use powdered
sugar on the hand