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Apricot Pudding

Take the desired quantity of apricots, divide them and remove the stones. Place the halves in a stewpan over a stove with a little sugar. Pour over a little water and shake well, and when about half-cooked, pour them into a pudding-basin which has been previously buttered and lined with a good suet paste. Cover the top with some of the paste, tie over with a pudding-cloth, plunge into boiling water, and boil for two hours. Remove from the saucepan, untie the cloth, turn out on a dish, and serve.