_Apricots_ preserv'd for Tarts. From the same.

Take Apricots of the largest kind, When they begin to turn to Ripeness,
pare them and discharge them from the Stones. Cut them in Halves, and stew
them with a little Water, and their weight of fine Sugar powder'd. Boil
these gently over a clear Charcoal Fire, till the Liquor becomes of the
Consistence of a Jelly, and the Apricots are clear. Then when they are
cool, put them up in glazed Gallypots, or in Glasses. If you use them for
Tarts, put them in Coffins of sweet Paste, and cover them, and put them in
the Oven, till they are hot through. Then serve them with double-refined
Sugar grated over them. These may be either serv'd hot or cold. The Jelly
of this kind, in the Glasses, may be serv'd as a Sweetmeat in a Desert.

_Memorandum,_ If, when these Fruits are ripe, you can have any Apples near
ripe, pare them, and slice them free from the Core, and stew them in as
much Water as will cover them, and their weight in fine Sugar, till by
boiling and stirring, the whole becomes of a Jelly; then in this, when it
is clear, stew your Apricots, or Peaches, till they are what you desire.
_N.B._ You may always colour these with Syrup of Mulberries, which gives no
additional Taste.



Plums to make _Marmalade _of. From the same.

There are several sorts of Plums, which are fit for this use. And though
they differ in colour, that is, some red and some white, yet the Marmalade
made of any of them will be white, for the Colour is only in the Skin; and