Cut apricots when ripe in small thin pieces; take double-refined sugar, pounded very small and sifted through a fine sieve, and strew a little at the bottom of a silver basin; then put in your chips, and more of your sugar. Set them over a chaffing-dish of coals, shaking your basin, lest the chips should stick to the bottom, till you put in your sugar. When your sugar is all candied, lay them on glass plates; put them in a stove, and turn them out.
Apricot Burnt Cream.
Boil a pint of cream with some bitter almonds pounded, and strain it off. When the cream is cold, add to it the yolks of four eggs, with half a spoonful of flour, well mixed together; set it over the fire; keep stirring it till it is thick. Add to it a little apricot jam; put it in your dish; sift powdered sugar over it, and brown it with your salamander.
Apricots, to dry.
Pare and stone a pound of apricots, and put to them three quarters of a pound of double-refined sugar, strewing some of the sugar over the apricots as you pare them, that they may not lose colour. When they are all pared put the remainder of the sugar on them; let them stand all night, and in the morning boil them on a quick fire till they are clear. Then let them stand till next day covered with a sheet of white paper. Set them on a gentle fire till scalding hot; let them stand three days in the syrup; lay them out on stone plates; put them into a stove, and turn them every day till they are dry.
Apricot Jam.
Take two pounds of apricot paste in pulp and a pint of strong codling liquor; boil them very fast together till the liquor is almost wasted; then put to it one pound and a half of fine sugar pounded; boil it very fast till it jellies; put it into pots, and it will make clear cakes in the winter.
Apricot and Plum Jam.
Stone the fruit; set them over the fire with half a pint of water; when scalded, rub them through a sieve, and to every pound of pulp put a pound of sifted loaf-sugar. Set it over a brisk fire in a preserving-pan; when it boils, skim it well, and throw in the kernels of the apricots and half an ounce of bitter almonds blanched; boil it together fast for a quarter of an hour, stirring it all the time.