Average cost, 10d.
Sufficient for 5 or 6 persons.
Seasonable in September and October.
[Illustration: DAMSONS.]
DAMSONS.—Whether for jam, jelly, pie, pudding, water, ice, wine, dried fruit or preserved, the damson, or damascene (for it was originally brought from Damascus, whence its name), is invaluable. It combines sugary and acid qualities in happy proportions, when full ripe. It is a fruit easily cultivated; and, if budded nine inches from the ground on vigorous stocks, it will grow several feet high in the first year, and make fine standards the year following. Amongst the list of the best sorts of baking plums, the damson stands first, not only on account of the abundance of its juice, but also on account of its soon softening. Because of the roughness of its flavour, it requires a large quantity of sugar.
DAMSON PUDDING.
1271. INGREDIENTS.—1-1/2 pint of damsons, 1/4 lb. of moist sugar, 3/4 lb. of suet or butter crust.
Mode.—Make a suet crust with 3/4 lb. of flour by recipe No. 1215; 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 2-1/2 to 3 hours.
Time.—2-1/2 to 3 hours.
Average cost, 8d.