Halve and pare ripe apricots, or if not quite ripe, boil them till the skin can easily be removed. Lay them in a dish hollow downwards, sift over them their own weight of white sugar, let them lay for some hours, then put the fruit, with the sugar an... Read more of PRESERVED APRICOTS. at Home Made Cookies.caInformational Site Network Informational
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White It Is Brought From Paris In The Form Of Drops Is Exquisitely

white, but of less body than flake white, and has all the properties of
the best white leads. Being subject to the same changes, it is unfit
for general use as a water-colour, though good in oil or varnish.


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