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 before you take your fruits from their moulds; in that cave you are then to set them after they are coloured, till the time comes of serving them; your fruit is certainly much finer and takes more the downy look of the natural one.

Take very ripe apricots, cut them very small in a sieve, which place over a pan, squeeze them well with a spoon through that sieve, and after it is done, add some clarified sugar to it; take afterwards about twenty almonds from the stones of those apricots, pound them very fine in a mortar, moistening them with a little clear water; when they are well pounded mix them with your apricots; if you see your mixture is too thick, squeeze in the juice of three or four lemons and a little water, till you see it is neither too clear nor too thick, then put it in the sabotiere, and proceed as before directed.

Take very ripe peaches, skin them neatly, cut them in small bits, and continue the same as directed for the apricots.

Take currants picked from their stalks and squeeze them through a sieve, then take clarified sugar, boil it to a very high degree, add it to your currant juice, squeeze four lemons besides in it if you chuse, it will render them but the more mellow, strain them through a sieve a second time, and put them in the sabotiere to make them congeal,