ater, and turn it about for a few minutes, to
prevent the flour from settling in one part. Boil it slowly for 1/2
hour; turn it out of the basin, and serve. The pudding may be garnished
with red-currant jelly, and sweet sauce may be sent to table with it.

_Time_.--1/2 hour. _Average cost_, 7d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

DAMSON TART.

1270. INGREDIENTS.--1-1/4 pint of damsons, 1/4 lb. of moist sugar, 1/2
lb. of short or puff crust.

_Mode_.--Put the damsons, with the sugar between them, into a deep
pie-dish, in the midst of which, place a small cup or jar turned upside
down; pile the fruit high in the middle, line the edges of the dish with
short or puff crust, whichever may be preferred; put on the cover,
ornament the edges, and bake from 1/2 to 3/4 hour in a good oven. If
puff-crust is used, about 10 minutes before the pie is done, take it out
of the oven, brush it over with the white of an egg beaten to a froth
with the blade of a knife; strew some sifted sugar over, and a few drops
of water, and put the tart back to finish baking: with short crust, a
little plain sifted sugar, sprinkled over, is all that will be required.

_Time_.--1/2 to 3/4 hour.

_Average cost_, 10d.

_Sufficient_ for 5 or 6 persons.

_Seasonable_ in September and October.

[Illustration: DAMSONS.]

DAMSONS.--Whether for jam, jelly, pie, pudding, water, ice,
wine, dried fruit or preserved, the damson, or _damascene_ (for
it was originally brought from Damascus, whence its name), is
invaluable. It combines sugary and acid qualities in happy
proportions, when full ripe. It is a fruit easily cultivated;
and, if budded nine inches from the ground on vigorous stocks,
it will grow several feet high in the first year, and make fine
standards the year following. Amongst the list of the best sorts
of baking plums, the damson stands first, not only on account of
the abundance of its juice, but also on account of its soon
softening. Because of the roughness of its flavour, it requires
a large quantity of sugar.

DAMSON PUDDING.

1271. INGREDIENTS.--1-1/2 pint of damsons, 1/4 lb. of moist sugar, 3/4
lb. of suet or butter crust.

_Mode_.--Make a suet crust with 3/4 lb. of flour by recipe No. 1215;
line a buttered pudding-basin with a portion of it; fill the basin with
the damsons, sweeten them, and put on the lid; pinch the edges of the
crust together, that