TAKE a pound of ripe apricots, scald and peel them, and, as soon as you find the skin will come off, take out the stones. Beat the fruit in mortar to a pulp; then boil half a pound of double-refined sugar, with a spoon-ful of water, skim it well, and put to it the pulp of your apricots. Let it simmer a quarter of an hour over a slow fire, and keep stirring it all the time. Then pour it into shallow flat glasses, turn them out upon glass plates, put them