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Take pears, which must not be too ripe, split them by the head's end with a knife, put them into a pan of water, and boil them till they are a little softened, take them off and change them into cold water: have another little pan of fresh water, in which squeeze two lemons, after which pare your pears neatly, and put them in the lemon water to whiten them: take then another pan with clarified sugar very light, and put your pears in till they have well taken the sugar, and are well done.

Take any quantity of apricots, split them on one side to take out the stone, put them in a pan of water, and set them over the fire, boil them very gently for fear they should mash; when you see they are well softened, take them off and change them into cold water; take clarified sugar, put your apricots in, give them a little boiling, then take them off and set them in your dishes.

Take any quantity of green apricots, then two handfuls of salt, which wet with a little vinegar; take a coarse towel, put your apricots in it along with the salt, and rub them well in the towel till you see the apricots have lost all their down; be careful not to do them so hard as to break their skin; when that is well done, throw them into fresh water to make them lose the salt and vinegar, which is done by giving them three or four