Weigh equal quantities of loaf sugar and of apricots; scald them, and take oft" the skins. Clarify and boil the sugar, put the fruit into it, and let it remain for two or three days; put the apricots into glasses. Mix with the sirup the best pale brandy, half and half, and pour it over the apricots and keep them closely covered. Peaches and nectarines may be done in the same way.
Pare the apricots, and carefully take out the stones; blanch the kernels, and put them into the apricots; strew over a pound of fruit the same quantity of finely-pounded loaf sugar, and let them stand till the sugar has extracted the juice, then boil all together gently; when the fruit is tender, take it out with care, and boil the sirup till very rich; pour it over the fruit, and in three days put it upon dishes, and dry them in the sun under garden glasses, turning them once or twice a-day, to keep the shape as round as possible. Any inferior apricots may be cut down and boiled in the sirup, for tarts.
Take some fine apricots, and choose from amongst them those which are of the deepest yellow and the ripest, (they must not be too ripe.) Peel them, take out the stones, and chop them up; weigh twelve pounds of them and put them into a preserving-pan, with nine pounds of powder sugar; place your pan over a quick fire, and keep your preparation constantly stirring with a long wooden spoon. To find out when the marmalade is sufficiently done, let a few drops fall into a glass of cold water, and if they do not spread in the water your marmalade is ready to put into pots. Another method of ascertaining when your marmalade is done is by taking some on the end of your finger and thumb, and just rub them together, and if on separating them you find the marmalade forms a thread, it is sufficiently done.
Take a dozen of ripe apricots, cut them in half, and take out the stones; place them on a silver plate, and pour over some clarified sugar, with a little water; put them on a stove without covering them; when sufficiently done, take them from the fire, and strew sugar over; then put on the lid of the baking-pan under the fire, to make them of a good color.
Choose the finest yellow, but not too ripe, apricots; take off the stalks, prick them on each side with a pin, make an incision with the point of a knife, through which extract the stone
Then put them on the fire with as much water as will cover them, until near boiling, when, if soft, the apricots should be thrown into cold water; take care they are all equally tender. Drain them on a hurdle, and in the meantime clarify and boil some sugar to the degree you require; put in a little water, and when it boils remove it from the fire, and add to it the fruit,-and having given them a few boilings together, let them cool, then drain and place them in your compotiers.