This section is from the book "Mrs. Rorer's Vegetable Cookery And Meat Substitutes", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Vegetable Cookery And Meat Substitutes.......
Apricots, peaches, pears and plums may all be dried after the same recipe.
Remove the stones, cut the fruit into slices, or dry them in halves. Spread them in a single layer on a hardwood board or in a pan, and put them on the floor of a moderate oven. Dry quickly to prevent discoloration. When dry, put into perfectly clean bags and hang them in a dry closet,' or keep them in glass jars.
Home-made dried fruits do not require washing; those you buy, however, must be thoroughly washed through several cold waters. Cover with fresh cold water and soak over night. Next morning bring to boiling-point and simmer gently fifteen minutes. Lift the fruit with a skimmer, boil down the liquid and pour it over the fruit. Do not add sugar.