The
commonest adulterations of milk are not of a hurtful character. It is
a good deal thinned with water, and sometimes thickened with a little
starch, or colored with yolk of egg, or even saffron ; but these pro-
cesses have nothing murderous in them.
Toasted Cheese, or Welsh Rarebit. — Slices of bread, butter,
Cheshire or Gloucester cheese, mustard and pepper✪ Toasted Cheese, or Welsh Rarebit. Cut the bread
into slices about half an inch in thickness ; pare off the crust, toast
the bread slightly, without hardening or burning it, and spread it witH
54^ THE hearthstone; or, life at home.
butter. Cut some slices, not quite so large as the bread, from a good,
rich, fat cheese ; lay them on the toasted bread in a cheese-toaster;
be careful that the cheese does not burn, and let it be equally melted.
Spread over the top a little made mustard and a seasoning of pepper,
and serve very hot, with very hot plates. To facilitate the melting of
the cheese, it may be cut into thin flakes or toasted on one side before
it is laid on the bread. As it is so essential to send this dish hot to
table, it is a good plan to melt the cheese in small, round silver or
metal pans, and to send these pans to table, allowing one for each
guest. Slices of dry or buttered toast should always accompany
them, with mustard, pepper and salt. Should the cheese be dry, a
little butter mixed with it will be an improvement.
Cottage Cheese — (i). — To make cottage cheese take nice, clab-
bered milk, not too sour, but do not scald it ; pour into a bag of thin
cloth, and drain ; when it is drained enough, sprinkle with salt and
pepper ; mash fine ; thin to a batter with sweet cream✪ Cottage Cheese (1), and it is ready
for the table.
Cottage Cheese — (2). — Take some sweet milk and stand it on
the stove in a new pan or pail, shaking it occasionally, that the form-
ing curd may not settle to the bottom. Turn the edges gently that
the curd may form evenly, taking care not to break it, and not let it
cook too fast. If the heat is about right, it will be done in half an
hour. Then drain off the whey slowly, pressing down on the curd
until only whey enough remains in it that the cheese will not be too
dry — just moist enough to mix well ; then salt to taste; add a good
lump of butter and work well with the hand ; then pack it down in a
crock, leaving all the moisture in it. This is better than to press it
into dry balls. Set it in the coolest part of the cellar or spring
house. Take it out into a deep white dish and very carefully dip out
and lay over the top of it a few spoonfuls of thick cream, sweet or
sour ; the sour is preferable.
Curds and Whev. — A very small piece of rennet, half a gallon
of milk. Procure from the butcher's a small piece of rennet,, which
is the stomach of the calf, takea as soon as it is killed, scoured, and
COOKERY RECIPES, 54/ ✪ Curds and Whey
Page 354 · 4 recipe records on this page
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The commonest adulterations of milk are not of a hurtful character. It is a good deal thinned with water, and sometimes thickened with a little starch, or colored with yolk of egg, or even saffron ; but these processes have nothing murderous in them.
Toasted Cheese, or Welsh Rarebit. — Slices of bread, butter, Cheshire or Gloucester cheese, mustard and pepper. Cut the bread into slices about half an inch in thickness ; pare off the crust, toast the bread slightly, without hardening or burning it, and spread it witH
545 THE hearthstone; or, life at home.
butter. Cut some slices, not quite so large as the bread, from a good, rich, fat cheese ; lay them on the toasted bread in a cheese-toaster; be careful that the cheese does not burn, and let it be equally melted. Spread over the top a little made mustard and a seasoning of pepper, and serve very hot, with very hot plates. To facilitate the melting of the cheese, it may be cut into thin flakes or toasted on one side before it is laid on the bread. As it is so essential to send this dish hot to table, it is a good plan to melt the cheese in small, round silver or metal pans, and to send these pans to table, allowing one for each guest. Slices of dry or buttered toast should always accompany them, with mustard, pepper and salt. Should the cheese be dry, a little butter mixed with it will be an improvement.
Cottage Cheese — (i). — To make cottage cheese take nice, clabbered milk, not too sour, but do not scald it ; pour into a bag of thin cloth, and drain ; when it is drained enough, sprinkle with salt and pepper ; mash fine ; thin to a batter with sweet cream, and it is ready for the table.
Cottage Cheese — (2). — Take some sweet milk and stand it on the stove in a new pan or pail, shaking it occasionally, that the forming curd may not settle to the bottom. Turn the edges gently that the curd may form evenly, taking care not to break it, and not let it cook too fast. If the heat is about right, it will be done in half an hour. Then drain off the whey slowly, pressing down on the curd until only whey enough remains in it that the cheese will not be too dry — just moist enough to mix well ; then salt to taste; add a good lump of butter and work well with the hand ; then pack it down in a crock, leaving all the moisture in it. This is better than to press it into dry balls. Set it in the coolest part of the cellar or spring house. Take it out into a deep white dish and very carefully dip out and lay over the top of it a few spoonfuls of thick cream, sweet or sour ; the sour is preferable.
Curds and Whev. — A very small piece of rennet, half a gallon of milk. Procure from the butcher's a small piece of rennet, which is the stomach of the calf, takea as soon as it is killed, scoured, and
Records on this page
Toasted Cheese, or Welsh RarebitCottage Cheese (1)Cottage Cheese (2)Curds and Whey