Excellent Damson Cheese

• To each pound of fruit, pared, stoned, and mixed with the juice and boiled quite dry, 6 oz. of pounded sugar: boiled again to a dry paste.

When the fruit has been baked or stewed tender, as directed above, drain off the juice, skin and stone the damsons, pour back to them from a third to half of their juice, weigh and then boil them over a clear brisk fire, until they form quite a dry paste; add six ounces of pounded sugar for each