Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1900-10-16
COTTAGE cuRxsr.

OV44A0o 00aA8os
Put two gallons Of soar (clsbbered)
milk into granite or porcelain kettle,
Get over the Ore, stirring constantly
until about ~ warm ~ new milk, OF
until the whey separates from the card.
Have ready c0lsndef over which
lay piece OF strong cheese cloth. P0ui
In the warm milk, lct it stand 10 drain,
lifting tho corners Of the cloth occasion.
ally 70 allow the whey TO run out. Drain
and press until perfectly dry. Add "a
the dry curd one pint OF good cream
(not necessarily perfeatly sweet) little
salt, and dash Of pepper II liked. hlz
aud rob through the colandef, beat well,
add more or less cream to taste. The
milk must not become too warm, for II
the curd 10 too hard Il will not absorb the
cream.
CREAM CHEESE.
To four gallons OF warm milk from the
COW, add one gallon Of sweet cream
stir into milk while warm seven or eight
teaspoons OF rennet water; let II stand
q I'LL II begins TO whey; tie Il 10 cloth,
and let Il drip ten or twelve hours, FIRE.
quently squeezing Il; then pat the curd
10 cloth laid In . mould; press, but do
not lay too great weight ct fret, but
increase as the cheese may require
when dry enough, sprinkle It over with
salt, and set II 10 the shade. The modern
form Of rennet, Ia tablets, may be used
proportional according to the amount
given on the package.
HOMEMADE CREAM CHEESE.
Put painful OF milk, warm from the
COW, upon the rnnge, and let it come
slowly TO the scalding point. Watch II
that Il does not begin 70 boil. Remove
IL now to very cold place, = refrigerator
closet, II you have one, and leave Il for
ak hours. Take OF the cream and press
Il gently Into glass cups, bowls or sau'
Gers, sift little hne salt over the surface
Of each portion and Get 70 in cold place
To be eaten with heated crackers with
salad or with gooseberry jam.
OLD VIRGINIA CREAM CHEESE.
Put aside one quart Of good cream
until Il 10 sour and very thick, and stiI
into II one tablespoonful Of salt. Lay q
piece OF thin muslin on Z hair sieve, %
AZ to draw out the cheese, when done,
on the muslin. Put the sieve on dish,
pour 10 the cream and let Il drain foi
three days, pouring on the whey every
morning 1.-The slevc will not hold the
cream all at once, add Il during the day
40 fast - the whey sinks. Il should b
the consistency OF butter when eaten.
Put into large heart-shaped tin mould
TO press. The bottom Of the mould
should be pierced with round holes, and
should stand on little feet % thst the
cheese may drain while pressing. Eat II
with sweet cream and sugar.
NEW JERSEY CREAM CHEESE.
Scald the milk and let Il cool . little
before putting In the rennet. When the
curd 10 formed, take Il out on ladls
without breaking II, lay Il on q
thin cloth, held by two persons; dash q
lsdleful OF water over each ladlcful Of
curd to separate the curd; hang Il mp Il
drain the water OF and put Il under {
light press for one hour; cut the curd
with thread into small pieces, lay .
cloth between each two and press for ar
hour; take them out, rub with hne salt
let them lie TO drain, and In q day o,
two the skin will look dry. Put some
sweet grass under and over them, and
they viii soon ripen.
SEUFcHATEL CHEESE.
Stir little salt into pan Of loppered
crrsm; pour into linen bsg, and let Il
drain three days, changing the bag every
day. Then pack into wooden mould
With holes In the bottom, and press two
hours; vet the mould with cold water
before putting 10 the curd. Wrap each
cheese In several folds Of soft white
tissue paper and put into . cool place.
Thus arranged these cheeses will keep
for week.
FRoNAGE DE CHANTiLLY.
One quart OF very rich cream, two OF
three days old . pinch Of hne powdered
gum arabic. Put them into 40 eartheu
bowl which you have surrounded with
broken Ice and handful OF salt. whip
the cream hard and hong until II Il ~
smooth A. velvet, then whip 10 little
powdered sugar, put into wicker
basket. Ii should be heart-shaped and
lined with q coarse linen cloth. Place
this In a deep earthenware dish, being
careful to put little pieces Of wood, 40
inch thick, under the panier de frontage
40 a. to raise It little, put the earthen-
ware dish In the refrigerator; when
ready to serve, turn out the frontage on
deep dish, smother with fresh cream
and serve. This 10 the genuine Frontage
In Creme Of the Partisan street cries.
American Kitchen Magazine.