To Dry Apricots

Instructions

1. Wipe gently, split, and stone some fine apricots which are not over-ripe.
2. Weigh, and arrange them evenly in a deep dish or bowl, and strew in fourteen ounces of sugar in fine powder, to each pound of fruit.
3. On the following day turn the whole carefully into a preserving-pan, let the apricots heat slowly, and simmer them very softly for six minutes, or for an instant longer, should they not in that time be quite tender.
4. Let them remain in the syrup for a day or two, then drain and spread them singly on dishes to dry.
5. Proportions: To each pound of apricots, 14 oz. of sugar; to stand 1 night, to be simmered from 6 to 8 minutes, and left in syrup 2 or 3 days.