To Make Apricot-Paste
Boil some Apricots that are full ripe to a Pulp, and rub the Fine of it thro’ a Sieve; and to every Pound of Pulp take one Pound and two Ounces of fine Sugar, beaten to a very fine Powder; heat well your Paste, and then, by Degrees, put in your Sugar; when all is in, give it a thorough Heat over the Fire, but take Care not to let it boil; then take it off and scrape it all to one Side of the Pan, let it cool a little, then with a Spoon lay it out on Plates in what Form you please, then dust them, and put them into the Stove to dry.