Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1875-11-06
FARM, GARDEN AND HOUSEHOLD.
Making son Cheese.

cheese which have tasted has been of
very bad Asvor-strons and rank. Ours,
though little hard and dry, is of nice
clean favor. Would the addition of
moro rennet be an improvement or to
take the curd out sweeterl How soon
ought the curd to be at to cut after the
addition of the rennet to the milkl
Reply.-Shorten the time of scalding,
but keep up the temperature. Work
fine and salt lightly, and cure with an
even heat night and day at as high a
temperature as your cheese will bear.
If the milk is all right you can in this
way make mild soft cheese. If the
milk is not right any fault it may pos
sess with show itself distinctly under
this treatment. 1t is impossible to make
a soft, mild-havored and nice cheese out
of anything but the best quality of milk.
III there is anything of tant or animal
odor, or any other Objectionable odor, it
will be sure to be developed by shorten
ing the time of scalding so that the curd
Cor whey, rather) does not become acid.
For this reason it is, as you remark,
common occurrence for soft cheese to be
"strong and rank" Rennet enough to
make the curd cut pretty rapidly is ia
vorable to softness and fine flavor. If
more is used than is necessary for that
it viii make the cheese firmer and de-
velop sharp flavor. If the rennet is
sweet and good it will have no other bad
effect upon the flavor. In forty minutes
after adding the rennet to milk the curd
should be hard enough to split before
your finger as you pass it through the
curd. 1t is then fit to cut. If milk
which is perfectly sweet is heated to
40 degrees and then cooled as soon as
may be to the usual temperature for add
ing the rennet, the resulting cheese will
have milder and cleaner flavor tkan it
otherwise would. But this process re-
quires good deal of time and Label.
If there is any tint or odor about the
milk inclining the cheese to be strong
and rank, the quickest and easiest way
to counteract such an effect is to de-
velop 80 much acidity as to neutralize
the Objectionable odor This is the
method now generally in use.-Prot.
AroOId in the Tribune.
Domestic Recipes.
ANNE PAGE CAKE. One pound Oh
butter, two pounds of -four, one pound
sugar baked like ginger cake.
CUP CAKE.-Nine cups of -four, foul
cups of butter, six cups of sugar, two
cups of milk, three eggs, spice.
FRENCH LOAF CAKE.-One pound OF
flour, one pound of sugar, one pound
of raisins, half pound of butter, one
cup of new milk, five eggs, and spice tc
taste.
PROTECTION FROM FRosT.-It is sale
that lining the walls, ceiling, and win
dows of q cellar with four or five thick
nesses of old newspapers. pasted OF
with strong size, will prevent roots arc
other articles stored therein from freez
ing.
BREAKFAST DISHES. cooking oat
meal, hominy, wheaton grits, cracked
wheat, or any of those nice breakfas
dishes, cook it in a covered tin dish in
kettle of boiling water; in this name
there is no danger of scorching. Corr
starch pudding, sea moss, farina, ant
all other articles mixed with milk, cal
be cooked in the same way.
To PICKLE PEARS AND PEACHES. =
Select medium sized pears and smooth
free stone peaches; stick them full O
cloves. Boil seven pounds of suga
with one gallon of vinegar, an ounce G
mace, and an ounce of allspice. Whe
it boils put in the fruit, and let it COO
gently till straw will pierce it. RI
move the fruit with skinner, an
boil the syrup down for q few mir
utes then pour it over the fruit. Cove
close.
GREEN GRAPE JAM.-Put the grape
in a jar, and let them cook in keetl
of boiling water until they are soft an
can be separated from the seeds. Strai
through a fine colander, and to ever
pound of grapes put II pound of whit
sugar. Boil all together very gent
until thick jam is formed, and the
put in small molds or glasses, and GOV,
with paper brushed over with the viii
OF an egg. .sll ls.
Words of Warming.
Have metal or earthen vessels f
matches, and keep them out of reach
children. Wax matches are not safe.
Do not deposit ashes in wooden We
sci or upon a wooden floor.
Never use light in examining q
meter.
Never take light into closet.
Never smoke or read in bed by cand
Or lamp light.
Never put kindling wood on the top
the stove to dry.
Never leave clothes near CRATE or fl
place to dry.
Be careful in making fires with sht
ings, and never use any kind of oil
kindle fire.
Keep all lights as far from curtains
possible,
Always fill and trim your lamps
daylight, and never near fire.