Have as many Malaga raisins as deemed necessary, but it were better to purchase five pounds at a time. Lay the raisins on a table, have a bowl of cold water on the right hand, and the raisins in front; pick off the dry stalks adhering to them, then, either using a small knife or the fingers, pick out the seeds, taking care to wet the fingers in the bowl of water, so as to prevent them sticking while seeding them. Close up again, giving them their original form; when finished, put them in a tin can, cover well, and place in a moderate temperature for use when required. Raisins prepared in this way will surely keep six months.