118 THE KANSAS APRICOT. 



Stir occasionally, that it may not scorch. Put away in stone jars. Plum mar- 

 malade may be made in the same way. (Mrs. Rorer, in "Canning and Preserv- 

 ing.") 



Compote of Greeu Apricots. — Wipe the down from a pound of quite 

 young apricots, and stew them very gently for nearly twenty minutes in a eyrup 

 made with eight ounces of sugar and three-fourths of a pound of water, boiling 

 together the usual time. (Mrs. Hale.) 



Drying' Apricots. — Allow the fruit to be as well ripened as possible without 

 being mushy. Cut the fruit clean in halves, not half cut and half break. Get 

 the trays in the sulphur box as soon as possible after spreading, or spray or 

 sprinkle them a little before putting in. Expose to sulphur fumes an hour or 

 more, the object being to keep the cured fruit the same color as the natural, 

 fresh-cut fruit. Apricots blacken in drying unless sulphured. When nearly dry 

 the trays may be stacked and the curing continued in the shade. There are fruit 

 graders which grade the cured fruit very accurately, except that slabs and dis- 

 colored pieces must be thrown out by hand. 



Apricots make good pies. 



Dried apricots are good simply stewed and sweetened. 



