Cassell's dictionary of cookery

Damson Jam (another way). — The broken damsons, of which there must always be a quantity in a large gathering, will make an excellent jam (reject poor ones). Put six pounds of damsons without stones, or the stones may be removed after, into a preserving-pan with one pint of water, boil till the pulp may be rubbed through a sieve, and to every pound of pulp allow one pound of sugar. The sugar must first be boiled to a syrup, and then added to the pulp. Stir the jam, and, when sufficiently boiled, test it on a plate, and store in a dry place with brandied or oiled paper, and an outside covering of tissue-paper egged down. Allow one hour for boiling. Damson Jelly. — Take the required quantity of fine ripe damsons and one-third of the quantity of bullaces. Separate the stalks from the fruit, put them into a large stone jar, first cutting them with a knife as they are put in. Tie clown with paper, and place the jar in a moderate oven over night. When the juice is poured oft', strain, weigh, and boil it quickly for twenty-five minutes without sugar ; then add ten ounces of sugar to each pound of juice, and boil and skim carefully ten minutes longer. During the whole time of boiling the jelly should be stirred. Damson Pudding.— Shred up very finely four ounces of good beef suet, and rub it well into half a pound of flour. Use as much water as will make a smooth firm paste, then line a well-buttered basin, and cut a cover for the top. Fill with the damsons, and sweeten to taste. Tie a fioured cloth firmly over the top, and boil steadily two and a half to three hours. A mixture of apples and damsons do well together. Probable cost, 8d. Sufficient for six or seven persons. Damson, Solid.— Skin, core, and quarter one pound and a quarter of good boiling apples, put them into a preserving-pan with ono pound of damson juice (extracted from the fruit by DAM ( 182 ) DAN placing them in a cool oven at night, or setting them in a jar in hot water), boil them both together for half an hour, then add three-quarters of a pound of good pounded sugar, and after the sugar has dissolved boil for another ten minutes. If the apples are good, and the recipe carefully attended to, small moulds of this solid fruit will help to fill up successfully many vacancies on a supper-table. Damson Tart. — Line the edges of a tartdish 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 toj), but if a puff one, lay on with a brush ten minutes before serving, a mixture of beaten egg and sugar, and finish baking. Time, half to three-quarters of an hour. Probable cost, Is. Sufficient for five or six persons.