Damsons, Preserved
INGREDI- ENTS.-To every quart of damsons allow 1/2 lb. of loaf sugar. AVERAGE COST, 6d. per quart.
Put the damsons (which should be picked from the stalks and quite free from blemishes) into a jar, with pounded sugar sprinkled amongst them in the above pro- DAMSONS, TO PRESERVE. portion; tie the jar closely down, set it in a saucepan of cold water; bring it gradually to boil, and simmer gently until the damsons are soft, without being broken.
Let them stand till cold; then strain the juice from them, boil it up well, strain it through a jelly-bag, and pour it over the fruit. Let it cool, cover with oiled papers, and the jars with tissue-paper, brushed over on both sides with the white of an egg, and store away in a dry place.
TIME.-About hour to simmer the fruit after the water boils; hour to boil the juice.
SEASONABLE.-Make this in September or October.
Damsons, or any kind of Plums, To Preserve. (Usefrl in Winter.) -INGREDIENTS.-Damsons o plums; boiling water. AVERAGE COST, Jd. per quart. Pick the fruit into clean, dry stone jars. taking care to leave out all that are broken or blemished. When full, pour boiling water on the plums, until it stands one inch above the fruit; cut a piece of paper to fit the inside of the jar, over which pour melted mutton-suet; cover down with brown paper, and keep the jars in a dry, cool place. When used, the suet should be removed, the water poured off, and the jelly at the bottom of the jar used and mixed with the fruit.
SEASONABLE in September and October.
Darioles à la Vanille. (Sweet Entremets) - INGREDIENTS for 6 or 7 darioles. pint of milk, pint of cream, 2 oz. of flour, 3 oz. of pounded sugar, 6 eggs, 2 oz. of butter, puff-paste, flavouring of essence of vanilla. AVERAGE COST, 1s. 8d.
Mix the flour to a smooth batter, with the milk; stir in the cream, sugar, the eggs, which should be well DARIOLE MOULD. whisked, and the butter, which should be beaten to a cream.
Put in some essence of vanilla, drop by drop, until the mixture well flavoured; line dariole-moulds some with puff-paste, threeparts fill them with the batter, and bake in a good oven from 25 to 35 minutes.
Turn them out of the moulds on a dish, without breaking them; strew over sifted sugar, and serve. The flavouring of the darioles may be varied by substituting lemon, cinnamon, or almonds for the vanilla, DARK SAUCE.
TIME.-25 to 35 minutes.
SEASONABLE at any time.