To Preserve Apricots Green
Take the Apricots when about to stone, before it becomes too hard for a Pin easily to press through; pare them in Ribs very neatly because every Stroke of the Knife will be seen; then put them into fair Water as you pare them, then boil them till tender enough to slip easily from your Pin, then drain them, and put them into a thin Sugar, that is to say, one Part Sugar clarified, and one Part Water; boil them a little, then set them by till next Day, then give them another Boil; the Day after drain them and boil your Syrup a little smooth, and put it to them, giving them a Boil; the next Day boil your Syrup a little smooth and put it upon them without boiling your Fruit; then let them remain in the Syrup four or five Days; then boil some more Sugar till it blows, and add it to them; give all a Boil, and let them be till the Day following; then drain them from the Syrup, and lay them out to dry, dusting them with a little fine Sugar before you put them into the Stove.