DAMSON PUDDING.
Ingredients.—1½ pint of damsons, ¼ lb. of moist sugar, ¾ lb. of suet or butter crust. Mode.—Make a suet crust with ¾ lb. of flour by recipe; line a buttered pudding-basin with a portion of it; fill the basin with the damsons, sweeten them, and put on the lid; pinch the edges of the crust together, that the juice does not escape; tie over a floured cloth, put the pudding into boiling water, and boil from 2½ to 3 hours. Time.—2½ to 3 hours. Average cost, 8d. Sufficient for 6 or 7 persons. Seasonable in September and October.