APRICOT JELLY CORDIALS.
Cook 5 pounds granulated sugar to 305°; stir in carefully, 1½ pound of strained apricot pulp, now run them in your starch prints, let them stand over night, then they are ready for dipping, either in chocolate or cream.
Cook 5 pounds granulated sugar to 305°; stir in carefully, 1½ pound of strained apricot pulp, now run them in your starch prints, let them stand over night, then they are ready for dipping, either in chocolate or cream.