1/4 pound seedless raisins
1/4 pound dried figs
1/4 pound dried apricots
1/2 pound dates
1/4 pound candied pineapple
1/2 pound moist coconut
1/2 pound pecans or walnuts
3 tbsp butter, melted
2 cup sugar
3/4 cup water
3 tbsp vinegar

Choose fresh, dried fruits when making this connection. Wash raisins, figs and apricots and shake in a cloth to remove the excess moisture. Remove seeds from dates and combine with washed fruits, pineapple and coconut. But fruit-coconut mixture to a food grinder, using the coarse blade. Combine ground mixture with coarsely chopped nuts and spread out on a flat pan which has been spread with melted butter. Place sugar, water and vinegar into a saucepan, mix well and wipe down sugar from sides of pan before heating. Cook without stirring to the softball stage (234° F.). Remove from heat and pour over the fruit.

Do not scrape any syrup out of the pan. Let cool; then need the mixture until well mixed. Form into two rolls about 2 inches in diameter. Wrap in wax or a dampened, clean cloth and delays in the refrigerator for about three hours or until it slices well. if it is to be served later packed for gifts, wrap in several layers of heavy wax paper or moisture proof cellophane. Store in a tightly covered box and keep in a cool place. Cut into 1/4″ slices to serve. Recipe makes about 3 1/2 pounds of Old-Fashioned Candied Fruit Roll.