6 lbs. White Sugar.
2 lbs. Apricot Jam or Pulp.
2 pints water.
Saffron Coloring.
PROCESS.--Melt the sugar in the water and boil to ball, 250, add the jam
or pulp. Stir well until thoroughly mixed in, remove the pan, rub part
of the contents against the side of the pan with spatula until cloudy
and opaque; color with saffron a bright yellow, then stir the whole
together until uniform cloudy; pour out in frames or on slab covered
with oiled paper. A pinch of tartaric acid would improve the flavor, but
often prevent candying, unless in the hands of an expert. In any case
the acid should be added in a fine powder after the whole has been
thoroughly grained. A pallette knife is a very useful knife for rubbing
the sugar against the sides of the pan.