sugar, &c.; 1
day to infuse the ginger; about 1 hour to boil the apples.

_Average cost_, for 3 lbs. of apples, with the other ingredients in
proportion, 2s. 3d.

_Sufficient._--3 lbs. should fill 3 moderate-sized jars.

_Seasonable_.--This should be made in September, October, or November.

COMPOTE OF APRICOTS.

(_An elegant Dish_.)

1521. INGREDIENTS.--1/2 pint of syrup No. 1512, 12 green apricots.

_Mode_.--Make the syrup by recipe No. 1512, and when it is ready, put in
the apricots whilst the syrup is boiling. Simmer them very gently until
tender, taking care not to let them break; take them out carefully,
arrange them on a glass dish, let the syrup cool a little, pour it over
the apricots, and, when cold, serve.

_Time_.--From 15 to 20 minutes to simmer the apricots.

_Average cost_, 9d.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ in June and July, with green apricots.

APRICOT JAM or MARMALADE.

1522. INGREDIENTS.--To every lb. of ripe apricots, weighed after being
skinned and stoned, allow 1 lb. of sugar.

_Mode_.--Pare the apricots, which should be ripe, as thinly as possible,
break them in half, and remove the stones. Weigh the fruit, and to every
lb. allow the same proportion of loaf sugar. Pound the sugar very finely
in a mortar, strew it over the apricots, which should be placed on
dishes, and let them remain for 12 hours. Break the stones, blanch the
kernels, and put them with the sugar and fruit into a preserving-pan.
Let these simmer very gently until clear; take out the pieces of apricot
singly as they become so, and, as fast as the scum rises, carefully
remove it. Put the apricots into small jars, pour over them the syrup
and kernels, cover the jam with pieces of paper dipped in the purest
salad-oil, and stretch over the top of the jars tissue-paper, cut about
2 inches larger and brushed over with the white of an egg: when dry, it
will be perfectly hard and air-tight.

_Time_.--12 hours sprinkled with sugar; about 3/4 hour to boil the jam.

_Average cost_.--When cheap, apricots may be purchased for preserving at
about 1s. 6d. per gallon.

_Sufficient_,--10 lbs. of fruit for 12 pots of jam.

_Seasonable_.--Make this in August or September.

BARBERRIES IN BUNCHES.

1523. INGREDIENTS.--1 pint of syrup No. 1513, barberries.

_Mode_.--Prepare some small pieces of clean white wood, 3 inches long
and 1/4 inch wide, and tie the fruit on to these in nice bunches. Have
ready so