cots and boil them first round, and then let them have
a covered Boil, scum them, and cover them with a Paper; then put them
into the Stove for two or three Days, drain them, and lay them out to
dry, first dusting them.

_To preserve Apricots in Jelly._

Pare and stone your Apricots, then scald them a little, and lay them
in your Pan, and put as much clarified Sugar to them as will cover
them; the next Day drain the Syrup, and boil it smooth, then slip in
your Apricots, and boil as before; the next Day make a Jelly with
Codlins, boiling some Apricots amongst them, to give a better Taste;
when you have boiled the Jelly to its proper Height, put in the
Apricots with their Syrup, and boil all together; when enough, scum
them very well, and put them into your Glasses.

_To make Apricot-Paste._

Boil some Apricots that are full ripe to a Pulp, and rub the Fine of
it thro' a Sieve; and to every Pound of Pulp take one Pound and two
Ounces of fine Sugar, beaten to a very fine Powder; heat well your
Paste, and then, by Degrees, put in your Sugar; when all is in, give
it a thorough Heat over the Fire, but take Care not to let it boil;
then take it off and scrape it all to one Side of the Pan, let it cool
a little, then with a Spoon lay it out on Plates in what Form you
please, then dust them, and put them into the Stove to dry.

_To make Apricot Clear-Cakes._

First, draw a Jelly from Codlins, then boil in that Jelly some very
ripe Apricots, which press upon a Sieve over an earthen Pan, then
strain it through your Jelly-bag; and to every Pound of Jelly take the
like Quantity of fine Loaf-sugar, which clarify, and boil till it
cracks; then put in the Jelly, and mix it well, then give it a Heat on
the Fire, scum it and fill your Glasses; in the Drying, order them as
has been already directed in _p._ 16.

_To make Jam of Apricots._

Pare the Apricots, and take out the Stones, break them, and take out
the Kernels, and blanch them; then to every Pound of Apricots boil one
pound of Sugar till it blows very strong, then put in the Apricots,
and boil them very brisk till they are all broke, then take them off,
and bruise them well, put in the Kernels and stir them all together
over the Fire, then fill your Pots or Glasses with them.

_Note_, If you find it too sweet, you may put in a little
White-Currant-Jelly to sharpen it to your Liking.

_To preserve Rasberries Liquid._

Take the largest and fairest Ras