Dried Apricots

• Apricots, 4 lbs., scalded until tender
• sugar4 lbs.
• water

Take apricots which have attained their full growth and colour, but before they begin to soften; weigh, and wipe them lightly; make a small incision across the top of each plum, pass the point of a knife through the stalk end, and gently push out the stones without breaking the fruit; next, put the apricots into a preserving-pan, with sufficient cold water to float them easily; place it over a