irring it all the time.

_Apricot Paste._

Take ripe apricots, pare, stone, and quarter them, and put them into a
skillet, setting them on embers, and stirring them till all the pieces
are dissolved. Then take three quarters of their weight in fine sugar,
and boil it to a candy; put in the apricots, and stir it a little on the
fire; then turn it out into glasses. Set it in a warm stove; when it is
dry on one side, turn the other. You may take apricots not fully ripe,
and coddle them, and that will do also.

_Another._

Pare and stone your apricots; to one pound of fruit put one pound of
fine sugar, and boil all together till they break. Then to five pounds
of paste put three pounds of codling jelly, and make a candy of three
pounds of fine sugar. Put it in all together; just scald it, and put it
in little pots to dry quickly. Turn it out to dry on plates or glasses.

_Apricots, to preserve._

Stone and pare four dozen of large apricots, and cover them with three
pounds of fine sugar finely beaten; put in some of the sugar as you pare
them. Let them stand at least six or seven hours; then boil them on a
slow fire till they are clear and tender. If any of them are clear
before the rest, take them out and put them in again. When the rest are
ready, let them stand closely covered with paper till next day. Then
make very strong codling jelly: to two pounds of jelly add two pounds of
sugar, which boil till they jelly; and while boiling make your apricots
scalding hot; put the jelly to the apricots, and boil them, but not too
fast. When the apricots rise in the jelly and jelly well, put them in
pots or glasses, and cover closely with brandy paper.

_Another way._

Cut in half, and break in pieces, ripe apricots; put them in a
preserving pan, simmer for a few minutes, and pass through a fine hair
sieve: no water to be used. Add three quarters of a pound of white
powdered sugar to a pound of fruit; put in the kernels; mix all
together, and boil for twenty minutes: well skim when it begins to boil.
Put it into pots; when cold, cover close with paper dipped in brandy,
and tie down with an outer cover of paper.

_Apricots, to preserve whole._

Gather the fruit before it is too ripe, and to one pound put three
quarters of a pound of fine sugar. Stone and pare the apricots as you
put them into the pan; lay sugar under and over them, and let them stand
till next day. Set them on a quick fire, and let them just bo