To make and preserve Yeast

both together. To 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 after: put them in a dish, and strew among them three pounds of sugar in the finest powder. W h en 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. Weigh 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 he following day pour the liquor to a quart of codlin liquor, made by boiling and straining, and a pound of fine sugar: 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. When the >£ruit is all.in a mash, add a quart of water: boil fMf an hour more, and run through a jelly bag.