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Damson Cheese

Put some sound, freshly-gathered damsons into an earthenware jar, cover it closely, and place it in a pan of cold water on the fire. Let it boil, and as the water wastes away keep adding more until the fruit is quite tender. Then, whilst they are still warm, remove the damsons, skin and stone them, and press them through a coarse sieve into the juice in the jar. Put half a pound of loaf sugar, broken into small pieces, to every pound of pulp, and boil all together quickly to a stiff paste. A few of the kernels may be blanched and left in, and these will much improve the flavour. The sugared fruit should be boiled until it sticks to the spoon in a mass, and leaves the pan quite dry; and if, when lightly touched, it leaves the fingers, you may know that it will keep well. Put it quickly into jars or shallow moulds; lay brandied or oiled papers over it, and cover the vessels closely. Keep in a dry place. Before being served, it may be cut into shapes. Damson cheese is usually served at dessert. Time, two or three hours to draw out the juice; about two hours to boil the sugar and fruit together. Probable cost, 9d. or 10d. a four-ounce jar. Sufficient, one pound of damsons for a small jar.