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DAMSON CHEESE (another way)

Select ripe, sound fruit. Put the damsons into a large stone jar, and allow a quarter of a pound of sugar to every quart of fruit. Set the jar up to its neck in a pot of boiling water, or place it in a very cool oven till the fruit is tender; then remove the stones with a fork, and boil all together in a preserving-pan till it is a thick pulp. Add half a pound of pounded loaf sugar to each pound of fruit, and boil it again until it leaves the pan quite dry, and is a thick mass. Be careful to stir always or it will burn. Put it into moulds with a brandied paper over the top. Tie down, and store in a dry place. Time, two hours and a half to boil. Probable cost, 8d. to 10d. per small pot. Sufficient, one pint for, a very small pot.