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APRICOTS, TO BOTTLE (For Tarts in Winter Time)

Choose some ripe apricots: pare, stone, and quarter them. Lay them on a dish with powdered sugar strewn over them in the proportion of two ounces of sugar to every pound of fruit. Let them remain thus for two or three hours; then put them into wide-mouthed bottles, cover them and place them up to their necks in a saucepan of cold water. Keep them there until the water boils. Cork the bottles and wax them securely. Time to boil, half an hour.