Damson Cheese

Having picked the damsons free from stalks, put them into ajar, tie white paper over them, and bake in an oven till quite soft: rub through a cullender whilst hot, and to the pulp and juice add sugar to the palate: boil over a gentle fire till nearly quite stiff, stir all the time that it most not burn, and turn into moulds, or cups : tie brandy-paper over them, and keep in a dry but not hot place.

Plum Cheese, Is made like damson cheese.

Bullace Cheese, Is made like damson cheese.

Apple Cheese

Pare, quarter, and core the apples; put them into a jar, tie them over with white paper, and bake in an oven till quite soft: pulp them through a sieve; put the pulp into a stewpan with sifted lump sugar to the palate, and a little thin rind of lemon, boil till quite stiff, and put into moulds.

Raspberry Paste

Take a quart of raspberries, mash them, strain one half, and put the juice to the other half; boil them a quarter of an hour, put to them a pint of red currant juiceand let them boil all together till the raspberries are enough. Then put a pound and a half of double-refined sugar into a clean pan, with as much water as will dissolve it, and boil it to a sugar again. Then put in the raspberries and juice, give them a scald, and pour them into glasses or plates. Then put them into a stove to dry, and turn them when necessary.

Currant Paste

CurRant paste may be either red or white, according to the colour of the currants used. Strip the currants, put a little juice to them to keep them from burning, boil them well, and rub them through a hair sieve. Then boil it a quarter of an hour, and to a pint of juice put a pound and a half of double-refined sugar pounded and sifted. Shake in the sugar, and when it is melted, pour it on plates. Dry it in the same manner as the above paste, and turn it into any form most approved. ,

Gooseberry Paste

When red gooseberries are full grown and turned, but not ripe, cut them in halves, pick out all the seeds; then have ready a pint of currant juice, and boil the gooseberries in it till they are tender. Put a pound and a half of double-refined sugarinto the pan, with as much water as will dissolve it, and boil it to a sugar again : then put all together, and make it scalding hot, but do not let it boil. Pour it into palates or glasses, and dry it as above directed.

Burnt Almonds

Put two pounds of almonds, the same quantity of loaf sugar, and a pint of water, into a stewpan. Set them over a clear coal fire, and let them boil till the almonds crack. Then take them off, and stir them about till they are quite dry. Put them in a wire sieve, and sift all the sugar from them. Put all in the pan again with a little water, and give it a boil: then put four spoonsful of scraped cochineal to the sugar to colour it; put the almonds into the pan, and keep stirring them over the fire till they are quite dry. Then put them nto a glass, and they will keep a year.