The Barre daily times. (Barre, Vt.) 1897-1959, 1915-09-16

hard sauce made of butter, sugar, stiff1y
of vanilla and a grating of nutmeg is
good to use with it.
The usual plum recipes are so well
known that perhaps one or two favored
| by English housewives may be of inter-
est enough to tempt the cooks of other
countries to try them.
Damson Cheese--Wash and pick the
stalks from six pounds of damson, then
put them in the preserving pan, barely
covering them with water. Simmer gem
tly over the fire until they are quite
soft, stirring them occasionally; when
soft beat thin through a coarse sieve,
put the pulp and juice into the preserv-
ing pan or kettle, adding their weight
in sugar weighed before cooking, and
simmer well Tor two hours, skimming
carefully; then draw TO a hotter part
OF the stove and boil half hour mose,
briskly stirring and watching careful
~ until it looks firm enough to jell
down when cold, and it seems hard on
the spoon. Turn the cheese at once into
porcelain jam pots or earthenware
molds. When cold, cover down with an
oiled paper, then a tissue paper that has
been brushed on either side with white
OF egg, label and store away. This is
particularly good. as it combines the
texture OF both jam and jelly without
the seeds, making delicious sandwiches
or filling for layer cakes.
Compete of Damsons quart
of rice damsons, wash and prick them
with a needle, make a syrup of two cups
OF sugar, one pint of water and add
spice bag to IL as il boils. Simmer for
five minutes and boil five minutes, then
put in the plums and simmer them gem
tly until tender but not falling TO pieces,
remove them with a skinner when done,
and boil the syrup down 20 one half;
when slightly cool pour over the fruit,
after removing the spice bag Turn
into a glass dish and chill. When ready
10 serve. heap with whipped cream, dec
5mting the top with egg kisses dotted
With cherries. Make the kisses OF the
,tifly beaten white Of three eggs, fouE
tablespoons Of powdered sugar and
Of vanilla, drop by spoon
.uls on 10 a slightly buttcred baking
llate aud cook one o. two minutes ia
ne oven until delicate brown. then
.emoye with a sharp hot knife. slipping
hem on 10 the top 81 the compete and
et away 10 chill
GreenCare Sweetmeats every
,ound OF fruit allow one pound Of sug-
r and a quarter pint Of water. Select
'erfect fruit not fully ripe and leave
be stalks on. Make a syrup Of the
later and ugar and when ready put In
be fruit and boil ten minutes, then re-
move fruit with skinner and see
side; next day heat the syrup and when
n put IN the fruit and simmer three
lmutes. then drain a. Repeat this proc
RS for six days. on the last day put
be plums on = fine sieve and place
hem in q cooling oven 10 dry; when
NJ enough pack them in q box With
az paper between each layer. These
seetmeats are good o. serve ~ after
oon funetious Nith g. cream o. 10
saratiug cakes ~ FHidnrs.
Plum Paste-Wash and weigh I've
aunds 81 piums and the same amount
sucur. pat q cup 81 water On thera
Ia ~ them simmer and melts coax un-
! SCI are soft. then pat through e siers
is the suaar. boil % minutes. watch
9 tht paste carefully. then spread oua
q e. drr Whrn dry en- in sguares auf
- wth rouierrd sHeur then raek "a
tn her
Dareshy Drrtsr