ruit and leaves alternately till full, the
upper layer being thick with leaves. Then fill the pan with spring
water, and cover it down, that no steam may escape. Set the pan at a
distance from the fire, that in four or five hours the fruit may be
soft, but not cracked. Make a thin syrup of some of the water, and drain
the fruit. When both are cold, put the fruit into the pan, and the syrup
to it; keep the pan at a proper distance from the fire till the
apricots green, but on no account boil or crack them. Remove the fruit
very carefully into a pan with the syrup for two or three days, then
pour off as much of it as will be necessary, boil with more sugar to
make a rich syrup, and add a little sliced ginger to it. When cold, and
the thin syrup has all been drained from the fruit, pour the thick over
it. The former will serve to sweeten pies.

APRICOT CHEESE. Weigh an equal quantity of pared fruit and sugar, wet
the latter a very little, and let it boil quickly, or the colour will be
spoiled. Blanch the kernels and add them to it: twenty or thirty minutes
will boil it. Put it in small pots or cups half filled.

APRICOT JAM. When the fruit is nearly ripe, pare and cut some in halves;
break the stones, blanch the kernels, and put them to the fruit. Boil
the parings in a little water, and strain it: to a pound of fruit add
three quarters of a pound of fine sifted sugar, and a glass of the water
in which the parings were boiled. Stir it over a brisk fire till it
becomes rather stiff: when cold, put apple jelly over the jam, and tie
it down with brandy paper.

APRICOT PUDDING. Halve twelve large apricots, and scald them till they
are soft. Meanwhile pour on the grated crumbs of a penny loaf a pint of
boiling cream; when half cold, add four ounces of sugar, the yolks of
four beaten eggs, and a glass of white wine. Pound the apricots in a
mortar, with some or all of the kernels; then mix the fruit and other
ingredients together, put a paste round a dish, and bake the pudding in
half an hour.

AROMATIC VINEGAR. Mix with common vinegar a quantity of powdered chalk
or whiting, sufficient to destroy the acidity; and when the white
sediment is formed, pour off the insipid liquor. The powder is then to
be dried, and some oil of vitriol poured upon it, as long as white acid
fumes continue to ascend. This substance forms the essential ingredient,
the fumes of which are particularly useful in purifying rooms and places
where