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42
{(No.90)} To Make Damson Cheese

To every quart of Damsons, Allow 1 [pound ]of sugar
put you Damsons in an Earthen pot Cover
them Close at the top, set it in a pan of water,
as you do Currant Jelly, & when they are stew'd
Enough, put them in Your Preserving pan, &
then the Sugar to them, & Boil them till they
Come to a Jelly together, to have them smooth,
You must before you put the Sugar to them, rub
them through a Hair seive, till you have got
all the pulp from the Stones & skins, & so boil
it till it's thick enough, to put into flat pans
if you Dont put in flat pans, it will not Cut smooth

{(No.91)} To Scald Coddlings Green

Take your Green Coddlings & put them in a
Bell Mettal Shellet, with a Little salt, then Cover
them Close in the water & salt with two or three
Cabbage Leaves that no Stem Comes out, and
put on them the Lid of the Skellet, let them scald Gently
And when they will Just peel, pull of the Skin &
throw them in the same Liquor with the Cabbage
Leaves, as before till they are tender, only
Keep the water Scalding Hot all the time they
are doing