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To bottle DAMSINS. Take your damsins before they are full ripe, and gather them when the dew is off, pick of the stalks, and put them into dry bottles; don't fill your bottles over full, and cork them as close as you would do for ale, keep them in a cellar, and cover them over with sand. To preserve Orange Chips to put in glasses.
Take two quarts of Damsins that be through ripe, and pare off the skin of three pints of them, then put them into an earthen Pipkin, those with the skins undermost then set the Pipkin into a pot of seething water, and let the water seethe apace untill the Damsins be tender.
To keep DAMSINS another Way. Take damsins before they be quite ripe, pick off the stalks, and put them into dry bottles; cork them as you would do ale, and keep them in a cool place for use. To make MANGO of CODLINS.
Take Chicory new and green, the outward Bark being taken away, then before they be candied, let them be cut in several parts, and gently boiled, that no bitterness may remain, then set them in the air placed severally, and put sugar to them boiled to a height. Touching Marmalets, and Quiddony, as followeth. To make Marmalet of Damsins.
Take three quarters of a pound of Sugar to a pound of black Pear-plums, or Damsins, slit the Plums in the crest, lay a lay of Sugar with a lay of Plums, and let them stand all night; if you stone the Plums, fill up the place with sugar, then boil them gently till they be very tender, without breaking the skins, take them into an earthen or silver dish, and boil your syrup afterwards for a gelly, then pour it on your Plums scalding hot, and let them stand two or three dayes, then let them be put to the Oven after you draw your bread, so often untill your syrup be dryed up, and when you think they are almost dry, lay them in a sieve, and pour some scalding water on them, which will run through the sieve, and set them in an Oven afterwards to dry.
How to keep DAMSINS for TARTS. Take damsins before they are full ripe, to every quart of damsins put a pound of powder sugar, put them into a pretty broad pot, a layer of sugar and a layer of damsins, tie them close up, set them in a slow oven, and let them have a heat every day whilst the syrrup be thick, and the damsins enough; render a little sheep suet and pour over them, to keep them for use.
To preserve Damsins, red Plums or black. Take your Plums newly gathered, and take a little more sugar than they do weigh, then put to it as much water as will cover them; then boil your syrup a little while, and so let it cool, then put in your Damsins or Plums, then boil them leasurely in a pot of seething water till they be tender, then being almost cold pot them up. To dry Pippins or Pears.
They had besides apple-tarts, apple mose, apple slump, mess apple-pies, buttered apple-pies, apple crowdy and puff apple-pies all differing. Josselyn said the "Quinces, Cherries, & Damsins set the Dames a-work. Marmalet & Preserved Damsins is to be met with in every house."
Take damsins when they are ripe, and to two pounds of damsins take a pound of sugar, put your sugar into a pan with a jill of water, when you have boiled it put in your damsins, let them boil pretty quick, skim them all the time they are boiling, when your syrrup looks thick they are enough put them into your pots, and when they are cold cover them with a paper dip'd in brandy, tie them up close, and keep them for use.
Cover the Pipkin close, that no water gets into them, and when they are tender, put them out into an earthen pan, and take out all the stones and skins, and weigh them, and take the weight with hard sugar, then break the sugar fine, and put it into the Damsins, then set it on the fire, and make it boil apace till it will come from the bottome of the skillet, then take it up, and put it into a glass but scum it clear in the boiling.
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