The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

the fire, and stir it all the time without boiling; lay it over the apple pulp with a spoon, and put on it a whip prepared the day before. APPLE WATER. Cut two large apples in slices, and pour a quart of boiling water on them, or on roasted apples. Strain it well, and sweeten it lightly. When cold, it is an agreeable drink in a fever. APPLE WINE. To every gallon of apple juice, immediately as it comes from the press, add two pounds of lump sugar; boil it as long as any scum rises, then strain it through a sieve, and let it cool. Add some yeast, and stir it well; let it work in the tub for two or three weeks, or till the head begins to flatten; then skim off the head, draw off the liquor clear, and tun it. When made a year, rack it off, and fine it with isinglass. To every eight gallons add half a pint of the best rectified spirits of wine, or a pint of brandy. APRICOTS DRIED. Pare thin and halve four pounds of apricots, put them in a dish, and strew among them three pounds of fine loaf-sugar powdered. When the sugar melts, set the fruit over a stove to do very gently; as each piece becomes tender, take it out, and put it into a china bowl. When all are done, and the boiling heat a little abated, pour the syrup over them. In a day or two remove the syrup, leaving only a little in each half. In a day or two more turn them, and so continue daily till quite dry, in the sun or in a warm place. Keep the apricots in boxes, with layers of fine paper. APRICOTS PRESERVED. There are various ways of doing this: one is by steeping them in brandy. Wipe, weigh, and pick the fruit, and have ready a quarter of the weight of loaf sugar in fine powder. Put the fruit into an ice-pot that shuts very close, throw the sugar over it, and then cover the fruit