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 pare them, and turn them round with your knife; put them into your pan without scalding, and put as much sugar, boiled very smooth, as will cover them; then manage them on the fire as the whole apricots, scum them, and set them in the stove; the next day boil some more sugar, very strong, drain the syrup from the apricots, boil it very smooth, put it to the fresh sugar, and give it a boil; then put in the apricots, boil them first round, and then let them have a covered boil; scum them and cover them with paper, then put them into the stove for two or three days; drain them, and lay them out to dry, first dusting them.

Pare and stone your apricots, then scald them a little; then lay them in your pan, and put as much clarified sugar to them as will cover them; the next day drain the syrup, and boil it smooth; the slip in your apricots, and boil as before; the next day make a jelly with codlings, boiling some apricots among them to give a better taste; when you have boiled the jelly to its proper height, put in the apricots with their syrup, and boil altogether; when enough, scum them well, and put them into your glasses.

Gather your codlings when they are about the size of a walnut, and let the stalk and a leaf or two remain on each; put some vine leaves in a brass pan of spring water, and cover them with a layer of codlings, then another of vine leaves, and proceed in the same manner till the pan is full; cover it close to keep the steam in, and set it on a slow fire; when they become soft, take off the skins with a penknife; then put them in