. Godey's lady's book . I RECEIPTS. 91 JUnipts, tit. DIRECTIONS FOR PRESERVING FRUITS, ETC. To Preserve Apricots.—Choose fine apricots, parethem thinly and cleanly, and when done, take their•weight, cut them in halves and remove the kernel, laythem with the inside upwards, take the same weight ofpounded loaf-sugar and strew over them ; break thestones of the apricots and blanch the kernels; let thefruit lie in the sugar for twelve hours, then put fruit,sugar, juice, and kernels into a preserving-pan, simmergently until clear ; as the scum rises, remove it; removethe halves of the apricots ; as
. Godey's lady's book . I RECEIPTS. 91 JUnipts, tit. DIRECTIONS FOR PRESERVING FRUITS, ETC. To Preserve Apricots.—Choose fine apricots, parethem thinly and cleanly, and when done, take their•weight, cut them in halves and remove the kernel, laythem with the inside upwards, take the same weight ofpounded loaf-sugar and strew over them ; break thestones of the apricots and blanch the kernels; let thefruit lie in the sugar for twelve hours, then put fruit,sugar, juice, and kernels into a preserving-pan, simmergently until clear ; as the scum rises, remove it; removethe halves of the apricots ; as they become cold, lay themin jars, and when the whole of the fruit has been potted,pour equally over them the syrup and the the fruit with brandy paper, and tie tightly down. Gooseberry Jam.—Stalk and crop as maDy as you re-quire of ripe, red, rough gooseberries ; put them into thepreserving-pan, and as they warm, stir and bruise themto bring out the juice. Let them boil for ten minutes,then add sug
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