This section is from the book "The Cook's Own Book, And Housekeeper's Register", by N. K. M Lee. See also: Larousse Gastronomique.
Take small leaves of a pear-tree, keep them close stopped in a pan of verjuice and water, give them a boil in some sirup of apricots; put them between two pieces of glass to dry; smooth and cut them into the shape of apricot-leaves (the leaves should be procured with stalks); stick them about the apricots or any other preserved fruit; but the leaves must be cut in the shape of the leaf which belongs to the fruit you ornament.
 
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