Preserved Damsons
- Allow for every pound of damsons three-quarters of a pound of powdered sugar; put alternate layers of fruit and sugar into jars, or wellglazed earthen pots; tie over strong paper, or cloth, and set them in the oven after the bread is drawn, and let them stand till the oven is cold. The next day strain off the sirup, boil it till thick, turn it warm over the fruit jars, and, when cold, tie up.