For making this cheese the milk should not be too
sour ; as soon as it gets thick it is ready to use. Place
the pan of milk over a kettle of hot water and heat almost
to the boiling point. When it has been in the heat six or
eight minutes, take a large spoon and turn the milk over
by spoonfuls, bringing the hot part on top. When the
whey has become so hot that it cannot be touched by the
finger, turn all into a colander to drain. When free of
whey, add salt generously, and butter and pepper as
desired✪ Cottage Cheese, No. I. Press the mixture into a dish, or shape it into
small balls. This cheese is much improved by the addi-
tion of a few spoonfuls of cream at the time of seasoning.
COTTAGE CHEESE, NO. 2.
Four quarts of thick sour milk.
Four tea-spoonfuls of butter.
Four salt-spoonfuls of salt.
Four table-spoonfuls of cream✪ Cottage Cheese, No. 2.
CHEESE DISHES, 3 I 5
Place the milk in a pan on the back of the range, and
scald it until the curds and whey are separated. Spread
a strainer cloth over a bowl, and pour in the milk ; lift
the edges of the cloth, draw them together, drain and
wring quite dry. Put the curds in a small bowl, add the
seasoning, and shape into balls. If too soft to handle,
place the cheese in a cool place for an hour, when it
may be conveniently shaped. If scalded too long, the
curds become hard and brittle.
TOASTED CHEESE.
Cut the cheese in slices a-quarter of an inch thick✪ Toasted Cheese,
place these in an oyster broiler, and broil them over very
hot coals, turning frequently, until each side is lightly
browned. Serve with bread, and eat with mustard and
salt. This makes a very nice luncheon dish.
EGGS.
" The vulgar boil — the learned roast, an egg.
Pope.
It is poor economy to limit the family in respect to
eggs. They are most nutritious, and even at a high
price, are cheaper than meat. They should be used
freely by all, except those who know they cannot digest
them. But by this we do not mean their extravagant
use in rich cake, nor their being eaten when indigestibly
prepared, as, for instance, when hard-boiled or fried;
but we mean rather that they should be freely partaken
of when simply cooked. Throughout the spring and
summer eggs should form a large part of the fare at
breakfast and luncheon, but if not served in a variety of
ways, they will soon become very tiresome. The most
healthful methods of preparing eggs are those by which
they are not subjected to a temperature higher than that
at which water boils. Eggs should never be boiled.
When boiled for three minutes, they are called "soft-
boiled," but in reality they are not soft-boiled at all, since
one part is hard-boiled, while the other part is scarcely
cooked at all. An ^gg that is properly cooked is not
boiled. The white when eaten should yield to pressure
like thick cream if taken between the fingers.
To ascertain the freshness of an egg without breaking
3i6
EGGS. 317
it, hold it before a strong light or toward the sun; if
the yolk appears round and the white surrounding it
clear, the chances are the egg is good. Another test for
eggs is to lay them in a pan of cold water ; the fresh ones
will sink immediately, while those that float are doubtful.
The shell of a fresh egg looks dull and porous.
TO PRESERVE EGGS
Page 138 · 3 recipe records on this page
Presented as published in 1890. 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
For making this cheese the milk should not be too sour ; as soon as it gets thick it is ready to use. Place the pan of milk over a kettle of hot water and heat almost to the boiling point. When it has been in the heat six or eight minutes, take a large spoon and turn the milk over by spoonfuls, bringing the hot part on top. When the whey has become so hot that it cannot be touched by the finger, turn all into a colander to drain. When free of whey, add salt generously, and butter and pepper as desired. Press the mixture into a dish, or shape it into small balls. This cheese is much improved by the addition of a few spoonfuls of cream at the time of seasoning.
COTTAGE CHEESE, NO. 2.
Four quarts of thick sour milk. Four tea-spoonfuls of butter. Four salt-spoonfuls of salt. Four table-spoonfuls of cream.
CHEESE DISHES, 3 I 5
Place the milk in a pan on the back of the range, and scald it until the curds and whey are separated. Spread a strainer cloth over a bowl, and pour in the milk ; lift the edges of the cloth, draw them together, drain and wring quite dry. Put the curds in a small bowl, add the seasoning, and shape into balls. If too soft to handle, place the cheese in a cool place for an hour, when it may be conveniently shaped. If scalded too long, the curds become hard and brittle.
TOASTED CHEESE.
Cut the cheese in slices a-quarter of an inch thick, place these in an oyster broiler, and broil them over very hot coals, turning frequently, until each side is lightly browned. Serve with bread, and eat with mustard and salt. This makes a very nice luncheon dish.
"The vulgar boil — the learned roast, an egg.
Pope.
It is poor economy to limit the family in respect to eggs. They are most nutritious, and even at a high price, are cheaper than meat. They should be used freely by all, except those who know they cannot digest them. But by this we do not mean their extravagant use in rich cake, nor their being eaten when indigestibly prepared, as, for instance, when hard-boiled or fried; but we mean rather that they should be freely partaken of when simply cooked. Throughout the spring and summer eggs should form a large part of the fare at breakfast and luncheon, but if not served in a variety of ways, they will soon become very tiresome. The most healthful methods of preparing eggs are those by which they are not subjected to a temperature higher than that at which water boils. Eggs should never be boiled. When boiled for three minutes, they are called "softboiled," but in reality they are not soft-boiled at all, since one part is hard-boiled, while the other part is scarcely cooked at all. An ^gg that is properly cooked is not boiled. The white when eaten should yield to pressure like thick cream if taken between the fingers.
To ascertain the freshness of an egg without breaking
it, hold it before a strong light or toward the sun; if the yolk appears round and the white surrounding it clear, the chances are the egg is good. Another test for eggs is to lay them in a pan of cold water ; the fresh ones will sink immediately, while those that float are doubtful. The shell of a fresh egg looks dull and porous.
TO PRESERVE EGGS
Records on this page
Cottage Cheese, No. ICottage Cheese, No. 2Toasted Cheese