APRICOT JAM.

Take ripe apricots, cut them into pieces, and remove the stones; mash

the fruit in a marble mortar, to form it into a smooth pulp; heat it

over the fire, and when nearly boiling hot, rub it through a splinter

sieve; add to one pint, by measure, of the pulp, one pound of powdered

sugar; stir the mixture together, and suffer it to simmer over the fire

till it comes clear from the bottom of the pan, taking care to stir the

mixture all the time.