The Art of Cookery Made Easy and Refined

of syrup of cloves; then put them into a preserving pan, and let them simmer together till of a good strength. N. B. A little of this jam mixed with apples in a pie will make it very good. _Green Gage Jam._ RUB ripe gages through a large hair sieve, and put them into a preserving pan; then, to a pound of pulp add a pound of sifted sugar; after which boil to a proper thickness, skim it clean, and put it into small pots. _Apricot Jam._ TAKE apricots when nearly ripe, pare and cut them into halves, break the stones, blanch the kernels, and add them to the halves. To a pound of fruit put a pound of sifted sugar and a gill of the water in which the parings have been boiled. Then set it over a brisk fire, stir the mixture well together till it becomes of a good strength, but let it not be very stiff. _Preserved Apricots for Tarts or Desserts._ CUT ripe apricots in halves, blanch the kernels and add them to the fruit. Have ready clarified sugar boiling hot, put the apricots into it, and let them stand till cold. Then boil the syrup again, add the apricots as before, and when they are cold put the halves into small pots or glasses, and if the syrup is too thin boil it again, and when it is cold put it to the fruit, and cover it with paper dipped in brandy. N. B. Green gages may be done whole in the same manner, or green gooseberries with the seeds taken out. These fruits may be served up with the syrup; or they may be dried on tin plates, in a moderately heated oven, and when almost cold put sifted sugar over. _Currant Jelly._ TAKE two thirds of ripe red currants and one third of white, pick them, put them into a preserving pan over a good fire, and when they are dissolved run their liquor through a flannel bag. To a pint of juice add fourteen ounces of sifted sugar. Set it over