Ingredients
- 1 pint of damsons to make a _very small_ pot of cheese
Directions
1536. INGREDIENTS.--Damsons; to every lb. of fruit pulp allow 1/2 lb. of loaf sugar.
_Mode_.--Pick the stalks from the damsons, and put them into a preserving-pan; simmer them over the fire until they are soft, occasionally stirring them; then beat them through a coarse sieve, and put the pulp and juice into the preserving-pan, with sugar in the above proportion, having previously carefully weighed them. Stir the sugar well in, and simmer the damsons slowly for 2 hours. Skim well; then boil the preserve quickly for 1/2 hour, or until it looks firm and hard in the spoon; put it quickly into shallow pots, or very tiny earthenware moulds, and, when cold, cover it with oiled papers, and the jars with tissue-paper brushed over on both sides with the white of an egg. A few of the stones may be cracked, and the kernels boiled with the damsons, which very much improves the flavour of the cheese.
_Time_.--1 hour to boil the damsons without the sugar; 2 hours to simmer them slowly, 1/2 hour quickly.
_Average cost_, from 8d. to 10d. per 1/3 lb. pot.
_Sufficient_.--1 pint of damsons to make a _very small_ pot of cheese.
_Seasonable_.--Make this in September or October.