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Raisin Cheese

Stone two pounds of raisins, and put them into a saucepan with one pound of sugar, three or four cloves, and half a nutmeg, grated. Boil for an hour and a half, then take the pan from the fire, and when the cheese is a little cool pour it into the dish in which it is to be served. Garnish with thin strips of candied fruit. Time, an hour and a half. Probable cost, 1s. 6d. Sufficient for six or eight persons.