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Damson Tart

Line the edges of a tart-dish with a crust, puff or short, according to liking, and pile the dish high with damsons, laying a small cup in the bottom to prevent the juice running over; one pint and a half of damsons will require a quarter of a pound of fine moist sugar, and it should be equally placed amongst the fruit in the dish. If a short crust be made, send the dish to table with sifted sugar over the top, but if puff pastry is used, brush it over with cold water and sprinkle white sugar upon it before putting it in the oven. Time, half to three-quarters of an hour. Probable cost, 1s. Sufficient for five or six persons.