SC - Re: sca-cooks V1 #1455

[Robert C. Lightfoot]

> The recipes,  yes, please.
> Raoghnailt
> Stan Wyrm, Artemisia
> rygbee at montana.com
> 
> > Have you thought of fruit butters and cheeses? --snip--  This comes out like the commercial applets and cotlets.
> >
> > I can look up my recipes if anyone's interestes.
> > Siobhan
> >

Here goes. These are from various cookin/preserving cookbooks I've collected over the 
years.
_Your Country Kitchen_ by Jocasta Innes

Damson Plum Cheese
4 lbs. plums
1 & 1/4 c. water
Sugar

Rinse the plums, place in a kettle with the water and simmer gently until quite soft. 
mashing occasionally. Strain/sieve pulp. Weigh the pulp, and measuring oput 1 & 1/2 c. 
sugar to every pound of pulp -- DO NOT COMBINE YET. Put the sugar where it will stay 
warm. Return the pulp to the kettle and cook very gently until thick, with no visible 
liquid. Pour in the warmed sugar, stirring hard to dissolve it, then turn upop the heat 
a little and continue cooking and sturring until pressing the spoon down on top of the 
mixture leaves a mark. This gives a cheese a firm enough texture to be turned out of a 
mold.. For a very firm, almost jellied consistency, go on cooking until a spoon drawn 
across the kettle parts the mixture and the bottom shows. Turn into oiled molds and 
seal/cover with a peice of wax paper pressed over the hot preserve. Cover with palstic 
wrap and close. This should keep in a cool place for several months.

Cranberry Cheese
2 lb cranberries
1 quart water
4 c. sugar.

Pick over the cranberries then rinse the. Simmer the breeies in a kettle with the wter 
until quite sift. Cook as for the Damson cheese, but stop at the first sppon stage. Pot 
and seal.

I'll look for more of my recipes later tonight.
Siobhan

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