APRICOT MARMALADE.

Boil ripe apricots in water till they can be crushed between the

fingers, then take them out, extract the stones, reduce the fruit to a

pulp, and pass the mass through a sieve; weigh the pulp, and to every

pound take three-quarters of a pound of loaf sugar; simmer it till it

hangs on the spoon, like a stiff jelly. Quince marmalade may be prepared

in a like manner.