Six pounds of damsons, six pounds of sugar, two quarts of vinegar, quarter of an ounce of cinnamon (stick), quarter of an ounce of cloves, one onion (about as large as a nutmeg), half table-spoonful of cayenne tied in muslin, and a little salt.
Put all except the damsons into a pan and boil; then pour the liquid over the fruit, and allow the whole to remain until the next day, when strain it, putting the fruit back into a basin; boil up the liquid, and pour it over the fruit again. Let the whole stand for another twenty-four hours, and on the third day boil for four or five minutes. Strain and press through a sieve, to remove the stones and skins. The pickle will then be ready to bottle for use.
Both the following receipts are Belgian. The eight stumps of endive make my economical hair stand on end, as the curly endive, which is the one intended, is a very shy grower in this hot soil, and we blanch it rather preciously under boards for November salads. But the broad-leaved Batavian endive is very nearly as good, only it requires longer cooking. Take eight stumps of endive, a good bit of butter (say, the size of two walnuts), a good teaspoonful of flour, half a teacupful of milk, and a little salt. Throw away the bad leaves, cut the others in small pieces till near the stump. Wash several times, so that the sand may sink. Let the endive boil in plenty of water with a little salt for about an hour; then put it on a sieve to drip out well. Make a sauce of the milk, flour, and butter, and let it stew for a few minutes.