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Preserves
Take
off
the
stalks,
and
stew
the
berries
in
a
jar
set
in
boiling
water.
They
take
many
hours'
stewing
before
they
become
tender,
but
in
the
end
they
make
excellent
jelly.
For
the
mountain-ash
berries
allow
a
pound
of
sugar
to
a
pound
of
pulp.
Damson
Cheese,
—
Stew
the
damsons
till
tender
in
a
jar
set
in
boiling
water.
Rub
them
through
a
coarse
sieve
to
take
off
the
skins.
Take
out
the
stones,
crack
them,
and
blanch
the
kernels.
Boil
the
cheese
for
one
hour.
Then
weigh
it,
and
add
one
pound
of
sugar
to
two
quarts
of
the
damson
pulp.
Boil
it,
stirring
it
well
till
it
is
thick.
Keep
the
fire
low,
and
boil
the
pulp very
slowly.
After
the
cheese
has
thickened
well,
leave
off
stirring
;
but
it
must
boil
quite
to
a
candy,
and
may
take
seven
hours.
Put
in
the
kernels
a
few
minutes
before
the
damson
cheese
is
taken
off
the
fire.
The
cheese
will
be
done
when
it
leaves
the
sides
of
the
pan.
A
peck
and
a
half
of
damsons
will
make
ten
pints
of
cheese.
Cover
the
moulds
when
cold
with
paper
dipped
in,
brandy.
Brandy
Cherries,
—
To
every
pound
of
Morello
cherries,
stalked
but
not
stoned,
add
three-quarters
of
a
pound
of
best
loaf
sugar.
Take
a
few
cherries,
bruise
them,
and
take
as
much
juice
from
them
as
will
make
the
sugar
into a
very
thick
syrup.
Fill
wide-mouthed
bottles
with
the
cherries,
and
prick
each
cherry
all
over
with
a
fine
needle.
Let
the
syrup
get
quite
cold,
then
pour
it
on
the
cherries,
and
fill
up
the
bottles
with
good
brandy.
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