Take half a pint of citron, half a pint of raisins, half a pound of figs, a quarter of a pound of shelled almonds, one pint of peanuts before they are hulled; cut up the citron, stone the raisins, blanch the almonds, and hull the peanuts; cut up the figs into small bits.  Take two pounds of coffee-sugar and moisten with vinegar; put in a piece of butter as 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 to dry; when dry it can be rolled up like leather, wrapped up in a cloth, and will keep perfectly from season to season.  School-children regard it as a delightful addition to their lunch of biscuit or cold bread.  Apple and quince leather are made in the same fashion, only a little flavoring or spice is added to them.