Apricots To Preserve Whole

Gather the fruit before it is too ripe, and to one pound put three

quarters of a pound of fine sugar. Stone and pare the apricots as you

put them into the pan; lay sugar under and over them, and let them stand

till next day. Set them on a quick fire, and let them just boil; skim

well; cover them till cold, or till the following day; give them another

boil; put them in pots, and strew a little sugar over them while

coddling, to make them keep their colour.