Damfons.
PUT your damfons into a skillet over the fire, with as
much water as will cover them. When they have boiled,
and the liquor is pretty strong, strain it out and add to
every pound of damfons wiped clean, a pound of single-
refined sugar. Put one-third of your sugar into the li-
quor, set it over the fire, and when it simmers put in the
damfons. Let them have one good boil, then take
them off, and cover them up close for half an hour.
Then set them on again, and let them simmer over the
fire after turning them. Then take them out, put them
into a bason, strew all the sugar that was left on them,
and pour the hot liquor over them. Cover them up,
let them stand till the next day, and then boil them up
again till they are enough. Then take them up, and
put them in pots, boil the liquor till it jellies, and when
it is almost cold, pour it on them. Cover them with
paper, tie them close, and set them in a dry place.