The Coeur d'Alene press. (Coeur d'Alene, Idaho) 1892-1907, 1903-11-28
FROM PENNSYLVANIA.

aud leave Il liIi II forms = thiel
cafd Then take = knife aud cut il
IN plvcos, 80 that the whey will com.
10 tho top. pip II OH, then take 1
board aith groove Ia IL around ,hs
inside Of tbs hoop to aoilH ths watsl
10 run OF Put q cheese cloth ia
tbs press and put the eard ia il and
ioll the snds u the cloth la nicely
Pa. lid Ola IL that will tit down ia
,hs hoop, aud pat . weight on il.
Tako 1t cut aud turn Il Ten times,
50 TIA, tho ahsy Sili bs sell pressed
%, Wrap il up Ia cheese cloth and
aaako muslin Pok0 aud hang Ia dry.
cool place and th0Fo sill 10 no
uvdbls to havs good, sweet cheese.
~ impFores H. We aiaay. aso this
iIHlug VI veal calf stomach for
F-i1not
FROM ALABAMA.
Mrs. MATia MAILER. CardIff. Ala.
Fos chssss making ass only sOar
mllk. thsH ! bsrd tao rcnnss. and u IL
ouly a by pEDiaet II Inakp only
ilsh, hfu4d, 30 drink no baitsFmiik,
Ani | feed no suuE niik Ia piss. 1
sATm the naiik safiicisnt 10 separate
tho oHfd fFosa tho whey. This IL
duho aithHo trouble through q
vssvlAhlo ssEainsF OF h0aF sack.
whva tho card has drained IA a cow
pact, aoft macs, I turn u into an
uaFth1n milk crock. salt u 10 tasts
and kBaad Il with a large, strong
spoan inGo . smooth paste. Then !
mia Il 9th ono third lts bnik az
sus~s cruam or butter. form the
whols into little cakes sbe siEe 81
large blscaits, and then 80 thsm on
cloth covered board or tray Of
galvaniE~d wirv Bsitine. IN shady
draft, paint than stth batter
every day la k1@p mold assay. taFn
them onto = dry cloth until thsy aFu
oaswardiy DRY. whlrh uili b. In two
or thFuv days. Then put them into
a covsFud Stone jar Ia thr cellar 10
suaaon. In mnnsh 10 I've ar ala
ussks thsy ELL ba ready 20 cat. Of =
saml tFauspaEvnt, CREAMY appearances.
ossS halt shgIr original siEs. aud arc
quite appptsxins. Cheese II this
Etnd. favored eth oarawAr sod. IL
veFy popular ia sumo paEta Il
Germany, and on sale Ia ataFca aud
restaurants. At tirui ! us~d Ia make
tho cusd into ous cl-~-n IT 10 To
/ S pounds kept u Ia aooden hoop
IN tho collar. bat IL is much maFr
srus,hlo aud takes luBes 10 saaeun.
TAsn thsrc l. the sn called cottage
sha~aa. made exactly like Tho litsls
sakes. hat not left ca spasan and moi
formed into cakes. on accUani ot ia
Inssas texture.
FROM IDAHO.
@ T.. Cole. Nss PIERCE. Idaho
0ar cbo"so making OUTFIT uas MOI
very elaborate. so csats besides ogi
o#p uoyk cavoFpsi the enst 81 IT,
ave gallon cualeil can uith ths toI
en-, ont. cot In = dlshpAn ~ water
raeprssO.l tho vat. Our cuFd cutie
va thin strip ~ uood ono and
hali ineh"s side. sbaEpeBed on boil
sarea uur hoop Waa = gallon cal
With hu,h atds cat cut. And uu
PRES was COMPOSED IT piece q
plaak - inches side. - incha
Iaas. ui,h two half inch bolts Il
tnohas long. one ON each aide ~ ID
hop. with cTnaapieCe uu top, N
follower was cut out II = piece q
ipch baart. made Ia NJ rloaley insid
he houp. and = floating dairy thsi
aome,er completed tbs oatElt "
aa prepared rpnnet, one tabl'
tslhe sufficient for 100 pounds I
ailk Thirty pounds of milk ~
strained into the vat and then st q
The STOVE and heated up 60 40 degree
and th"u tho colorinH was added ~
eolotins 80 use the juice from
pound IT grated carrut1. and thil
o. tablet nf rpnDet was dissolved
half cop NJ cold water. the vat r
@otei from the FIRE aud the rem
M'aed and thoroughly stirred thrunI
tae milk and allowed TO coagulat
10 minutes the curd was ready
eaA which was simply croescutti
'eous an inch apart. The vat y
0'afnei to the FIRE aud the h
naauAlly brought mp 90 gs deRre'
stirring thoroughly; half tho VII
wa then drawn OF and the ca
''ovsd from the Gre aud allowed
nPea' In about an hour and hA
when the curd would squeak VII
u'uen he'wcen the teeth, all |
-'sy was drawn Oft. the curd brok
WY hand To the sire Of shell
urn, one and a half tahieapoonfi
AIT added and, when cool, a ri,
oHeescloth Is inches square '