Jelly—Apricot.
Put the apricots into an earthen jar with water. Allow 1 pt. of
water to 2 doz. apricots. Place the jar in a pan of water and
let the apricots stew till they are quite soft. Press them first
through a sieve, and then through muslin. Each pint of this
will require a pound of sugar; boil the sugar to candy height, to
clarify it, after which add apricot to sugar and boil them together
for about 3 minutes. Put in a mould to set.