well rubbed with salt, and stretched on sticks to dry. Pour some boiling water on the rennet, and let it remain for six hours ; then use the liquor to turn the milk. The milk should be warm and fresh from the cow; if allowed to cool, it must be heated till it is of a de- gree quite equal to new milk ; but do not let it be too hot. About a tablespoonful, or rather more, would be sufficient to turn the above proportion of milk into curds and whey✪ Curds and Whey; and, whilst the milk is turning, let it be kept in rather a warm place. It takes from two to three hours to turn the milk. Cheese Fritters. — Slice thin half a dozen large tart apples, and prepare half as many thin slices of nice cheese. Beat up one or two eggs, according to the quantity required, and season high with salt, mustard and a little pepper✪ Cheese Fritters. Lay the slices of cheese to soak for a few moments in the mixture, then put each slice between two slices of apples, sandwich style, and dip the whole into the eggs, then fry in hot butter like oysters, and serve very hot. These fritters are an addition to any breakfast table. Butter-Moulds. — Butter-moulds, or wooden stamps for moulding fresh butter, are much used, and are made in a variety of forms and shapes. In using them, let them be kept scrupulously clean, and, before the butter is pressed in, the interior should be well wetted with cold water; the butter must then be pressed in, the mould opened, and the perfect shape taken out. The butter may be then dished and gar- nished with a wreath of parsley — if for a cheese course. If for break- fast, put it into an ornamental butter-dish, with a little water at the bottom, should the weather be very warm. Rancid Butter made Sweet. — To one quart of water add fifty- five drops of the chloride of lime; then wash thoroughly in this mix- ture five pounds of rancid butter. It must remain in the mixture two hours. Then wash twice in pure water and once in sweet milk ; add salt. This preparation of lime contains nothing injurious. To Keep and Choose Fresh Butter. — Fresh butter should be kept in a dark, cool place, and in as large a mass as possible. Mould as much only as is required, as the more surface is exposed, the more 548 THE hearthstone; or, life at home. liability there will be to spoil ; and the outside very. soon becomes rancid. Fresh butter should be kept covered with white paper. For small larders, butter-coolers of red brick are now very much used for keeping fresh butter in warm weather. These coolers are made with a large, bell-shaped cover, into the top of which a little cold water should be poured, and in summer time very frequently changed ; and the butter must be kept covered. These coolers keep butter remark- ably firm in hot weather, and are extremely convenient for those whose larder accommodation is limited. In choosing fresh butter, remember it should smell deliciously, and be of an equal color all through ; if it smells sour it has not been sufficiently washed from the buttermilk ; and if veiny and open it has probably been worked with a staler or an inferior sort.

AI-modernized reading of the original text

well rubbed with salt, and stretched on sticks to dry. Pour some boiling water on the rennet, and let it remain for six hours ; then use the liquor to turn the milk. The milk should be warm and fresh from the cow; if allowed to cool, it must be heated till it is of a degree quite equal to new milk ; but do not let it be too hot. About a tablespoonful, or rather more, would be sufficient to turn the above proportion of milk into curds and whey; and, whilst the milk is turning, let it be kept in rather a warm place. It takes from two to three hours to turn the milk. Cheese Fritters. — Slice thin half a dozen large tart apples, and prepare half as many thin slices of nice cheese. Beat up one or two eggs, according to the quantity required, and season high with salt, mustard and a little pepper. Lay the slices of cheese to soak for a few moments in the mixture, then put each slice between two slices of apples, sandwich style, and dip the whole into the eggs, then fry in hot butter like oysters, and serve very hot. These fritters are an addition to any breakfast table. Butter-Moulds. — Butter-moulds, or wooden stamps for moulding fresh butter, are much used, and are made in a variety of forms and shapes. In using them, let them be kept scrupulously clean, and, before the butter is pressed in, the interior should be well wetted with cold water; the butter must then be pressed in, the mould opened, and the perfect shape taken out. The butter may be then dished and garnished with a wreath of parsley — if for a cheese course. If for breakfast, put it into an ornamental butter-dish, with a little water at the bottom, should the weather be very warm. Rancid Butter made Sweet. — To one quart of water add fiftyfive drops of the chloride of lime; then wash thoroughly in this mixture five pounds of rancid butter. It must remain in the mixture two hours. Then wash twice in pure water and once in sweet milk ; add salt. This preparation of lime contains nothing injurious. To Keep and Choose Fresh Butter. — Fresh butter should be kept in a dark, cool place, and in as large a mass as possible. Mould as much only as is required, as the more surface is exposed, the more 548 THE hearthstone; or, life at home. liability there will be to spoil ; and the outside very. soon becomes rancid. Fresh butter should be kept covered with white paper. For small larders, butter-coolers of red brick are now very much used for keeping fresh butter in warm weather. These coolers are made with a large, bell-shaped cover, into the top of which a little cold water should be poured, and in summer time very frequently changed ; and the butter must be kept covered. These coolers keep butter remarkably firm in hot weather, and are extremely convenient for those whose larder accommodation is limited. In choosing fresh butter, remember it should smell deliciously, and be of an equal color all through ; if it smells sour it has not been sufficiently washed from the buttermilk ; and if veiny and open it has probably been worked with a staler or an inferior sort.

Records on this page

Curds and WheyCheese Fritters

The hearthstone; or, Life at home