1 lb. raisins
2 c. water
1 cinnamon stick (may be omitted)
2 c. sugar
2 c. brandy or whiskey

On a chilly October evening, when thoughts of the winter holidays stir in the mind, begin making this Dutch treat. Simmer the raisins, water, and cinnamon stick for 20 minutes. Add the sugar and liquor and stir and simmer until sugar is dissolved. Put into a sterilized jar or crock and let it mellow until December. (Be sure to close tightly.)

Serve in an atmosphere of good fellowship and music, which has the same effect that conversation has on plants. Use your shallow sherbet glasses and provide little spoons with which to fish out the inebriated raisins.