, but
not much longer.

_Time_.--From 5 to 6 hours to bake the damsons, in a very cool oven.

_Seasonable_ in September and October.

DAMSON CHEESE.

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.

COMPOTE OF DAMSONS.

1537. INGREDIENTS.--1 quart of damsons, 1 pint of syrup No. 1512.

_Mode_.--Procure sound ripe damsons; pick the stalks from them, and put
them into boiling syrup, made by recipe No. 1512. Simmer them gently
until the fruit is tender, but not sufficiently soft to break; take them
up, boil the syrup for 5 minutes; pour it over the damsons, and serve.
This should be sent to table in a glass dish.

_Time_.--About 1/4 hour to simmer the damsons; 5 minutes to boil the
syrup.

_Average cost_, 9d.

_Sufficient_ for 4 or 5 persons. _Seasonable_ in September and October.

DAMSON JAM.

1538. INGREDIENTS.--Damsons; to every lb. of fruit allow 3/4 lb. of loaf
sugar.

_Mode_.--Have the fruit gathered in dry weather; pick it over, and
reject any that is at all blemished. Stone the damsons, weigh them, and
to every lb. allow 3/4 lb. of loaf sugar. Put the fruit and sugar into a
preserving-pan; keep stirring them gently until the sugar is dissolved,
and carefully remove the scum as it rises. Boil the jam for about an
hour, reckoning from the time it commences to simmer all over a