ou pare your Apricocks, save the clearest Parings, and throw a
little Sugar on them; half a Pound is sufficient to a Pound of the
Parings; set them on the Fire, let them just boil up, and set them
by 'till the next Day; drain the Syrup from them, and make a Syrup
with a Pound of Sugar and almost half a Pint of Water; boil the
Sugar very well, and put as much to the Chips when it is cold as
will cover them; let them stand in the Syrup all Night, and the next
Day make them scalding hot; and when they are cold, lay them out on
Boards, sift them with Sugar, and turn them on Sieves.

_To preserve APRICOCKS._

Take four Dozen of large Apricocks, stone and pare them, and cover
them with three Pound of fine beaten Sugar, strewing some on 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 some of them
are clear before the rest, take them out, and put them in again when
the rest are ready. Let them stand, with a Paper close to them,
'till the next Day; then make Codling-Jelly very strong: Take two
Pints of Jelly, two Pound of Sugar, boil it 'till it jellies; and
whilst it is boiling, make your Apricocks scalding hot, and put the
Jelly to your Apricocks, and boil them together, but not too fast.
When the Apricocks rise in the Jelly, and they jelly very well, put
them into Pots or Glasses, with Papers close to them.

_To make APRICOCK CLEAR-CAKES._

Take about three Dozen of Apricocks, pare them, and put thereto a
Pound of fine Sugar, and boil them to Pieces; then put to them two
Quarts of Codling-Jelly, boil them together very fast for a Quarter
of an Hour; run it thro' a Jelly-bag, and to a Pint of Jelly put a
Pound and half of Sugar, sifted thro' a Hair Sieve; while the Jelly
boils, shake in your Sugar, and let it scald 'till the Sugar is
melted; then put it thro' a thin Strainer, in a broad earthen Pan;
fill it in Pots, and dry it as other Clear-Cakes. If you would have
some with Pieces in them, cut some of your dry'd Quarters small; and
when the Strainer has taken off the Scum, take some of the Jelly in
a Pan, put in the Pieces, make it scalding hot again, and fill it
out.

_To make APRICOCK-PASTE._

Take two Pound of Apricocks par'd, and a Pound of Sugar fine beaten,
let them lye in the Sugar 'till it is melted; then boil it well and
mash it very small; put to it two Pints of Codling-Jelly; let it
boil together; and to a Pound of it p