Take the damsons full ripe, and squeeze out the stones, which put into the preserving-pan, with as much water as will cover them: let them simmer till the stones are quite clear, and put your fruit into the liquor. Take three pounds of good powder sugar to six pounds of fruit; boil it very fast till quite thick; then break the stones, and put the whole kernels into it, before you put it into moulds for use.
Another.
Boil up one pound of damsons with three quarters of a pound of sugar; when the fruit begins to break, take out the stones and the skins; or, what is a better way, pulp them through a colander. Then peel and put in some of the kernels; boil it very high; it will turn out to the shape of any pots or moulds, and is very good.
French Cheese.
Boil two pints of milk and one of cream, with a blade of mace and a little cinnamon: put the yolks of three eggs and the whites of two, well beaten, into your milk, and set on the fire again, stirring it all the while till it boils. Take it off, and stir it till it is a little cooled; then put in the juice of two lemons, and let it stand awhile with the lemons in it. Put it in a linen strainer, and hang it up to drain out the whey. When it is drained dry, take it down, and put to it a spoonful or two of rose-water, and sweeten it to your taste: put it into your pan, which must be full of holes; let it stand a little; put it into your dish with cream, and stick some blanched almonds about it.
Italian Cheese.
One quart of cream, a pint of white wine, the juice of three lemons, a little lemon-peel, and sugar to your taste; beat it with a whisk a quarter of an hour; then pour it on a buttered cloth, over a sieve, to drain all night, and turn it out just before it is sent to table. Strew comfits on the top, and garnish as you like.
Lemon Cheese—very good.
Into a quart of thick sweet cream put the juice of three lemons, with the rind finely grated; sweeten it to your taste; beat it very well; then put it into a sieve, with some fine muslin underneath it, and let it stand all night. Next day turn it out, and garnish with preserved orange or marmalade.