four different successive fresh waterings; when your apricots are well cleaned, prick them well with a pin, set them in a pan of water on the fire and boil them as much as you please; when they are sufficiently done, take them off from the fire, and let them cool in that same water till the next day, when you must set them again on the fire in the same water, and as soon as it begins to boil take them off and change them into cold water; then take another pan with the first degree of clarified sugar, put your apricots in, let them simmer on a slow fire till they begin to turn very green; you must not let them be quite done the first time you put them in sugar, they must have then but one bubble in the sugar, then take them off and let them stand till the next day; when they will have thrown off all their water, and turn of the most beautiful green.
Take green gages, which prick with a pin, and set on the fire in a pan of cold water, till they are a little softened; then take them off and let them cool in the same water, when that is done take the highest degree of clarified sugar, put your plumbs in it, and set them again on a very slow fire, to make them throw off their water and turn green; you must also cover your pan during this second operation with a tin-plate, that they may not lose their steam, which makes them greener; after which take them off and dress them in your dishes.
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