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APRICOTS, TO DRY (French method)

Take some sound but not over-rip apricots: wipe them and weigh them; make a hole with a knife at one end, and remove the stone without dividing the fruit. Put them into cold water, and simmer until they are quite tender. Take an equal quantity, by weight, of sugar, and boil it in water, allowing a cupful to each pound. When the scum rises, put in the cooked apricots, and let them remain until they look quite clear; then put all into a jar, and let it remain until the next day, when the syrup must be drained off, boiled for five or ten minutes, and poured again over the fruit, to remain another twenty-four hours. This process must be repeated three times. Then the liquor must be drawn from them for the last time, and the apricots place separately on dishes, and dried very slowly. Time to make, five days.