A New System of Domestic Cookery

both together. T o every pound put a pound and a half of sugar, pounded and sifted, and beat to a paste. Keep it in small gallipots, and cover with white paper dipped in brandy.

To dry Apricots in half.

Pare thin and halve four pounds of apricots, weighing them a f t e r : put them in a dish, and strew among them three pounds of sugar in the finest powder. W h e n it melts, set the fruit over a stove to do very gently. As each piece becomes tender, take it out and put it into a China bowl.

When all are done, and the boiling heat a little abated, pour the syrup over them. In a day or two remove the syrup, leaving only a little in each half. In a day or two more turn them ; and so continue daily till quite dry, in the sun or a warm place. Keep in boxes with layers of paper.

To preserve Apricots in Jelly.

Pare the fruit very thin, and stone it. W e i g h an equal quantity of sugar in fine powder and strew over it. Next day boil very gently till they are clear: move them into a bowl, and pour the liquor over. T h e following day pour the liquor to a quart of codlin liquor, made by boiling and straining, and a pound of fine s u g a r : let it boil quickly till it will jelly: put the fruit into it, and give one boil; and having skimmed well, put into 'small pots.

Jfifilcjelly for the above, or any sort of Sweetmeats* Let apples be pared, quartered, and cored: put .them into a stewpan with as much water as will ¿cover them: boil as fast as possible. W h e n the >£ruit is all.in a mash, add a quart of water: boil fMf an hour more, and run through a jelly bag.