Take ripe apricots; scald them, peel them, cut them in half, and
extract the stones. Then weigh the apricots, and to each pound
allow a pound of loaf-sugar. Put them into a tureen or large pan,
in alternate layers of apricots and sugar; cover them, and let
them stand all night. Next morning put all together into a
preserving kettle, and boil them moderately a quarter of an hour.
Then take them out, spread them on dishes, and let them stand till
next day. Then boil them again in the same syrup another quarter
of an hour. Afterwards, spread them out to cool, put them into
glass jars, and pour the syrup over them. Peaches may be preserved
in the same manner. Also large plums or green gages; but to the
plums you must allow additional sugar.