_To dry Apricocks tender._

Take the ripest of the Apricoks, pare them, put them into a silver or
earthen skillet, and to a pound of Apricocks put three quarters of a
pound of Sugar, set your Apricocks over your fire; stirring them till
they come to a pulp, and set the Sugar in another skillet by boiling it
up to a good height, then take all the Apricocks, and stir them round
till they be well mingled, then let it stand till it be something cold
and thick, then put it into cards, being cut of the fashion of an
Apricock, and laid upon glass plates; fill the Cards half full, then set
them in your stove, but when you find they are so dry that they are
ready to turn, then provide as much of your pulp as you had before, and
so put to every one a stove, when they are turned, (which you must have
laid before) & pour the rest of the Pulp upon them, so set them into
your stove, turning them till they be dry.



_To dry Plums._

Take a pound of Sugar to a pound of Plums, pare them, scald your Plums,
then lay your Plums upon a sieve till the water be drained from them,
boil your Sugar to a Candy height, and then put your Plums in whilst
your syrup is hot, so warm them every morning for a week, then take them
out, and put them into your stove and dry them.



_To dry Apricocks._