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Apricot Jumbles

Pour boiling water over the apricots and let them remain until they are soft, then remove the stones, and dry the fruit in a pan over the fire, or in an oven. Then beat it into a stiff paste with an equal weight of sugar, roll it into lengths, tie the lengths into knots, and preserve for use in a dry place. If it is wished, these jumbles may be coloured red by the addition of a little cochineal to the fruit pulp.