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To Preserve Apricocks

(Mrs. Mary Eales's Receipts)







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.











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