Damson Tart
INGREDIENTS for small tart. 1 pint of damsons, lb. of moist sugar, 1/24 lb. of short or puff crust.
AVERAGE COST, 10d.
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 DAMSONS, PRESERVED. edges, and bake from to 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. to hour.
SEASONABLE in September and October.
Damsons, Baked (for Winter Use). --INGREDIENTS.-To every lb. of fruit allow 6 oz. of pounded sugar; melted mutton suet.
Choose sound fruit, not too ripe; pick off the stalks, weigh it, and to every lb. allow the above proportion of pounded sugar.
Put the fruit into large dry stone jars, sprinkling the sugar amongst it; cover the jars with saucers, place them in a rather cool oven, and bake the fruit until it is quite tender. When cold, cover the top of the fruit with a piece of white paper cut to the size of the jar; pour over this melted mutton suet about an inch thick, and cover the tops of the jars with thick brown paper well tied down. Keep the jars in a cool dry place, and the fruit will remain good till the following Christmas, but not much longer.
TIME. From 5 to 6 hours to bake the damsons in a very cool oven.
SEASONABLE in September and October.
Damsons, Compôte of. - INGRE- DIENTS for dish for 4 or 5 persons.-1 quart of damsons, 1 pint of syrup (see SYRUP).
AVERAGE COST, 9d.
Procure sound ripe damsons, pick the stalks from them, and put them into boiling syrup made by the recipe. 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 hour to simmer the damsons; 5 minutes to boil the syrup. SEASONABLE in September and October.