Almond Custard.
Blanch and pound fine, with half a gill of rose-water, six ounces of sweet and half an ounce of bitter almonds; boil a pint of milk; sweeten it with two ounces and a half of sugar; rub the almonds through a sieve, with a pint of cream; strain the milk to the yolks of eight eggs, well beaten—three whites if thought necessary—stir it over a fire till of a good thickness; when off the fire, stir it till nearly cold to prevent its curdling.
To bottle Damsons.
Take ripe fruit; wipe them dry, and pick off the stalks; fill your bottles with them. The bottles must be very clean and dry. Put the corks lightly into them, to keep out the steam when simmering: then set them up to the necks in cold water, and let them simmer a quarter of an hour, but not boil, or the fruit will crack. Take them out, and let them stand all night. Next day, cork them tight, rosin the corks, and keep them in a dry place.
Damsons, to dry.
Pick out the finest damsons, and wipe them clean. To every pound of fruit take half a pound of sugar; wet the damsons with water; and put them into the sugar with the insides downward. Set them on the fire till the sugar is melted; let them lie in the sugar till it has thoroughly penetrated them, heating them once a day. When you take them out, dip them in hot water, and lay them to dry.
Damsons, to preserve without Sugar.
When the damsons are quite ripe, wipe them separately, and put them into stone jars. Set them in an oven four or five times after the bread is drawn. When the skins shrivel they are done enough; if they shrink much, you must fill up the jar with more fruit, and cover them at last with melted suet.
Dripping, to clarify for Crust.
Boil beef dripping in water for a few minutes; let it stand till cold, when it will come off in a cake. It makes good crust for the kitchen.