n the
preserving-pan; and proceed in the same manner as directed for peaches.
If they are not well coloured, it is owing to an improper choice of the
fruit, being too ripe or too high coloured, provided the brandy be of
the right sort.

_Apricot Chips._

Cut apricots when ripe in small thin pieces; take double-refined sugar,
pounded very small and sifted through a fine sieve, and strew a little
at the bottom of a silver basin; then put in your chips, and more of
your sugar. Set them over a chaffing-dish of coals, shaking your basin,
lest the chips should stick to the bottom, till you put in your sugar.
When your sugar is all candied, lay them on glass plates; put them in a
stove, and turn them out.

_Apricot Burnt Cream._

Boil a pint of cream with some bitter almonds pounded, and strain it
off. When the cream is cold, add to it the yolks of four eggs, with half
a spoonful of flour, well mixed together; set it over the fire; keep
stirring it till it is thick. Add to it a little apricot jam; put it in
your dish; sift powdered sugar over it, and brown it with your
salamander.

_Apricots, to dry._

Pare and stone a pound of apricots, and put to them three quarters of a
pound of double-refined sugar, strewing some of the sugar over the
apricots as you pare them, that they may not lose colour. When they are
all pared put the remainder of the sugar on them; let them stand all
night, and in the morning boil them on a quick fire till they are clear.
Then let them stand till next day covered with a sheet of white paper.
Set them on a gentle fire till scalding hot; let them stand three days
in the syrup; lay them out on stone plates; put them into a stove, and
turn them every day till they are dry.

_Apricot Jam._

Take two pounds of apricot paste in pulp and a pint of strong codling
liquor; boil them very fast together till the liquor is almost wasted;
then put to it one pound and a half of fine sugar pounded; boil it very
fast till it jellies; put it into pots, and it will make clear cakes in
the winter.

_Apricot and Plum Jam._

Stone the fruit; set them over the fire with half a pint of water; when
scalded, rub them through a sieve, and to every pound of pulp put a
pound of sifted loaf-sugar. Set it over a brisk fire in a
preserving-pan; when it boils, skim it well, and throw in the kernels of
the apricots and half an ounce of bitter almonds blanched; boil it
together fast for a quarter of an hour, st