1 lb. graham cracker (rolled fine)
1 lb. baby marshmallows
1 lb. walnuts or pecans, chopped
1 lb. dark raisins
1/2 lb. dates, chopped
1 lb. mixed glazed fruit
3/4 c. milk
Sherry

Melt marshmallows in milk. Combine cracker crumbs, fruit and nuts. Pour marshmallows over all quickly (it hardens). Mold in 4 small 3 x 7 inch pans. Decorate with whole nuts or cherries.

Once a week for 4 weeks pour a little sherry on cakes. Leave out overnight when you put wine on. Then refrigerate. Put foil in pans before molding - enough so you can cover when refrigerated.