BOILED CHEESE.— Take 2 thick slices of cheese, 1 teaspoon of
butter, ^ teacux) of milk, a little sugar and mustard, 1 egg, pe^jper
and salt to taste. Put all the ingredients, except the egg, into a clean
pan, and stir over the fire until they boil and become quite smooth;
then beat the egg well, and stir it in over the fire for a minute, after
which pour out on a dish and brown in the oven.
CREAM CHEESE. — Dip a cheese cloth in salted water, and put
it in a square dish or baking tin, having first laid a folded napkin
in the dish; on the cheese=cloth put the thickest cream you have
— it must be perfectly sweet (Devonshire cream is the best); pour
the cream in, a little at a time, and sprinkle a little salt on each
layer✪ Cream Cheese; fold over the cloth and let it lie until the next day; then
turn it into a dry cloth, put a dry, folded cloth under it, put a lixtle
square platter on it, and set a flat=iron on the platter; change the dry
cloth once more, and on the third day it is ready to eat. If preferred,
this cheese can be made in a round form in a pudding-dish.
COTTAGE CHEESE — Put a pan of sour or loppered milk on
the stove or range where it is not too hot; let it scald until the
whey rises to the top (be careful not to let it boil or the curd will
become hard and tough). Place a clean cloth or towel over a sieve,
and pour this whey and curd into it, leaving it covered to drain 2
or 3 hours.; then put it into a dish and chop it fine with a spoon,
adding a teaspoon of salt, a teaspoon of butter, and enough sweet
cream to make the cheese the consistency of putty✪ Cottage Cheese. With your
hands make it into little flattened balls. Keep in a cool place.
Some like it made rather thin with cream, serving it in a deep dish.
DEVONSHIRE CREAM — The milk should stand 24 hours in the
winter, and half that time in warm weather; then the milk pan is
set on the stove, and should there remain until the milk is quite
hot, but it must not boil. When it is sufficiently done, the undu-
lations on the surface look thick, and small rings appear. . The time
required for scalding cream depends on the size of the pan, and the
heat of the fire, but the slower it is done the better. Set it back in
the dairy again, after scalding, and skim the following day. This
cream is so much esteemed that it is sent to the London markets
in small square tins, and is exceedingly delicious when eaten with
fresh fruit. In Devonshire, butter is made from this cream, and is
usually very firm.
CHEESE FRITTERS.— Put into a sauce=pan 1 pint of water, 1^
oz. of butter, a teaspoon of black pepper, and a pinch of cayenne, and
200 MILK, BUTTER AND CHEESE
bring the water to boiling point; then gradually stir in flour enough
to make a thick paste. Remove from the fire and incorporate ^ lb.
of grated Parmesan cheese, the whites of 2 eggs beaten to a froth,
and the yolks of 4✪ Cheese Fritters. Let the paste stand for 2 hours, and then fry in
little pieces, dropped into boiling lard. Sprinkle a little salt over
them before serving.
FONDUE. — Beat 6 eggs until light; season with salt, pepper and
2 tablespoons grated cheese; put a tablespoon of butter in a frying^
pan; when hot, pour in the eggs and stir until well done and smooth;
serve on buttered toast. ✪ Fondue
Page 152 · 6 recipe records on this page
Presented as published in 1902. 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
BOILED CHEESE.— Take 2 thick slices of cheese, 1 teaspoon of butter, ^ teacup of milk, a little sugar and mustard, 1 egg, pepper and salt to taste. Put all the ingredients, except the egg, into a clean pan, and stir over the fire until they boil and become quite smooth; then beat the egg well, and stir it in over the fire for a minute, after which pour out on a dish and brown in the oven.
CREAM CHEESE. — Dip a cheese cloth in salted water, and put it in a square dish or baking tin, having first laid a folded napkin in the dish; on the cheese=cloth put the thickest cream you have — it must be perfectly sweet (Devonshire cream is the best); pour the cream in, a little at a time, and sprinkle a little salt on each layer; fold over the cloth and let it lie until the next day; then turn it into a dry cloth, put a dry, folded cloth under it, put a little square platter on it, and set a flat=iron on the platter; change the dry cloth once more, and on the third day it is ready to eat. If preferred, this cheese can be made in a round form in a pudding-dish.
COTTAGE CHEESE — Put a pan of sour or loppered milk on the stove or range where it is not too hot; let it scald until the whey rises to the top (be careful not to let it boil or the curd will become hard and tough). Place a clean cloth or towel over a sieve, and pour this whey and curd into it, leaving it covered to drain 2 or 3 hours.; then put it into a dish and chop it fine with a spoon, adding a teaspoon of salt, a teaspoon of butter, and enough sweet cream to make the cheese the consistency of putty. With your hands make it into little flattened balls. Keep in a cool place. Some like it made rather thin with cream, serving it in a deep dish.
DEVONSHIRE CREAM — The milk should stand 24 hours in the winter, and half that time in warm weather; then the milk pan is set on the stove, and should there remain until the milk is quite hot, but it must not boil. When it is sufficiently done, the undulations on the surface look thick, and small rings appear. . The time required for scalding cream depends on the size of the pan, and the heat of the fire, but the slower it is done the better. Set it back in the dairy again, after scalding, and skim the following day. This cream is so much esteemed that it is sent to the London markets in small square tins, and is exceedingly delicious when eaten with fresh fruit. In Devonshire, butter is made from this cream, and is usually very firm.
CHEESE FRITTERS.— Put into a sauce=pan 1 pint of water, 1^ oz. of butter, a teaspoon of black pepper, and a pinch of cayenne, and
bring the water to boiling point; then gradually stir in flour enough to make a thick paste. Remove from the fire and incorporate ^ lb. of grated Parmesan cheese, the whites of 2 eggs beaten to a froth, and the yolks of 4. Let the paste stand for 2 hours, and then fry in little pieces, dropped into boiling lard. Sprinkle a little salt over them before serving.
FONDUE. — Beat 6 eggs until light; season with salt, pepper and 2 tablespoons grated cheese; put a tablespoon of butter in a frying^ pan; when hot, pour in the eggs and stir until well done and smooth; serve on buttered toast.
Records on this page
Cream CheeseBoiled CheeseDevonshire CreamCottage CheeseCheese FrittersFondue