and pour them in a sieve to drain; when they are well drained, take a horse-hair sieve very open, strain them well, after which put them in a preserving-pan on the fire to dry them a little; when you see they begin to make a thick paste, take them off, having a pair of scales, and weigh a pound and a half of very fine sifted sugar, pound and a half of very fine sifted sugar, pounded in powder, to every pound of fruit; put the whole again into a preserving-pan, set it on the fire, keeping continually stirring, it with a spoon, till you see the sugar is well mixed with the apricots; take notice they must not boil, for then the sugar would melt too much; when that is done, put this paste in your tin moulds, and place them upon tin plates in the stove; when they have got a good crust on the top, turn them to make them take one also at bottom; then after your paste is very firm, take a little knife and pass it all round the moulds, to make them quit the paste, which then put on a sieve in the stove, to make it crust by the sides; when the crust is well formed, take them off and put them in boxes, or any thing you may think proper to keep them in for use.
Another Way.
Boil some apricots that are full ripe to a pulp, and rub the fine of it through a sieve; to every pound of pulp, take one pound two ounces of fine sugar, beaten to a very fine powder; heat well your paste, and by degrees put in your sugar; when all is in, give it a thorough heat over the fire, taking care not to let it boil; then take it off, and scrape it all to one side of the pan,
