One gallon of milk will make a moderate dish. Put one spoonful of prepared rennet to each quart of milk, and when you find that it has become curd, tie it loosely in a thin cloth and hang it to drain ; do not wring or press the cloth ; when drained, put the curd into a mUg and set in cool wat%r, which must be frequently changed [A refrigerator saves this trouble.] When you dish it, if there is whey in the mug, ladle it gently out without pressing the curd ; lay it on a deep dish, and pour fresh cream over it ; have powdered loaf-sugar to eat with it ; also hand the nutmeg-grater✪ Curds and Cream, No. 2. Chbbsb. Persons living in the country sometimes have more milk than they can use, of which cheese may be made. Indeed a really energetic house-keeper loves to be inde- pendent, and know how to make everything that may conduce to the comfort of her family under any circum- stances. A cheese of one's own make must taste better than another ; and for a young house-keeper of such mind we give the following tried recipe, mainly as from Mrs. E. Lea's directions : Put four gallons of new milk in a clean tub that is kept for the purpose ; skim your night's milk, and put two gallons of it over the fire ; when it is near boiling put it in the tub with the new milk and the rest of the night's milk. It should be rather more than milk- warm. If it is too warm, the cheese will have a strong taste. The day before you make cheese, put a piece of rennet three inches square in a teacup of water, and stir it into the milk; cover the tub, and let it stand in a warm YIKQINIA aOOKMMY-JSOOK. 391 place; when the curd begins to form cut it in squares with a long wooden knife, and spread a thin towel over it ; when the whey comes through the cloth you can dip it off with a aaucer ; then put a thin towel in the cheese- vat, put in the curd, spread the cloth over the top, put on the lid, and press it moderately about half an hour ; then put it back in the tub and salt it to your taste ; mix it well, and if you want it very rich put in a quarter of a pound of butter. It is always better to skim the night's milk and put in butter, as the cream *iB apt to press out. Have a clean cloth in the vat ; put in the curd, close it over, and put on weights ; if you have no cheese-press, a heavy stone will answer the purpose; press it very gently at first, to keep the richness from running out. The next morning draw it out by the cloth, wash and wipe the vat, put in a clean cloth, and turn in the cheese upside down ; do this morning and evening for two days ; then take out the cheese and put it on a clean board; set it where the mice and flies will not get at it ; rub it every morning with a little butter, and turn it three times a day ; dust it over with Cayenne pepper if you cannot keep it from the flies ; and if it should crack, plaster on a piece of white paper with butter. It is fit for use in two weeks. Cheese made in this way has a rich, mild taste, provided that the milk is of good quality. If you get eight gallon^ of milk a day, you may make cheese twice a week, and still supply your family with butter. You should keep four thin cloths on purpose for cheese. CiCPSAM-CHSESK, No. 1. (Mrs. Ja#. llacli8oq*8 Recipe.) To four gallons of milk warm from the cow add one gallon of sweet cream; stir into the milk while warm s^yen or eight t^aspoouf ula of rennet-water ; let it stand 293 VIROINIA COOKEMTBOOK. till it begins to whey ; tie it in a cloth, and let it drip ten or twelve hours, frequently squeezing it ; then put the curd in a cloth laid in a mould ; press, but do not lay too great a weight at first, but increase as the cheese may require. When dry enough, sprinkle it over with salt, and set it in the shade. Cbbam-chbbsb, No. 2. (Bnglish Recipe.)

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One gallon of milk will make a moderate dish. Put one spoonful of prepared rennet to each quart of milk, and when you find that it has become curd, tie it loosely in a thin cloth and hang it to drain ; do not wring or press the cloth ; when drained, put the curd into a mUg and set in cool wat%r, which must be frequently changed [A refrigerator saves this trouble.] When you dish it, if there is whey in the mug, ladle it gently out without pressing the curd ; lay it on a deep dish, and pour fresh cream over it ; have powdered loaf-sugar to eat with it ; also hand the nutmeg-grater. Chbbsb. Persons living in the country sometimes have more milk than they can use, of which cheese may be made. Indeed a really energetic house-keeper loves to be inde- pendent, and know how to make everything that may conduce to the comfort of her family under any circum- stances. A cheese of one's own make must taste better than another ; and for a young house-keeper of such mind we give the following tried recipe, mainly as from Mrs. E. Lea's directions : Put four gallons of new milk in a clean tub that is kept for the purpose ; skim your night's milk, and put two gallons of it over the fire ; when it is near boiling put it in the tub with the new milk and the rest of the night's milk. It should be rather more than milk- warm. If it is too warm, the cheese will have a strong taste. The day before you make cheese, put a piece of rennet three inches square in a teacup of water, and stir it into the milk; cover the tub, and let it stand in a warm YIKQINIA aOOKMMY-JSOOK. 391 place; when the curd begins to form cut it in squares with a long wooden knife, and spread a thin towel over it ; when the whey comes through the cloth you can dip it off with a aaucer ; then put a thin towel in the cheese- vat, put in the curd, spread the cloth over the top, put on the lid, and press it moderately about half an hour ; then put it back in the tub and salt it to your taste ; mix it well, and if you want it very rich put in a quarter of a pound of butter. It is always better to skim the night's milk and put in butter, as the cream *iB apt to press out. Have a clean cloth in the vat ; put in the curd, close it over, and put on weights ; if you have no cheese-press, a heavy stone will answer the purpose; press it very gently at first, to keep the richness from running out. The next morning draw it out by the cloth, wash and wipe the vat, put in a clean cloth, and turn in the cheese upside down ; do this morning and evening for two days ; then take out the cheese and put it on a clean board; set it where the mice and flies will not get at it ; rub it every morning with a little butter, and turn it three times a day ; dust it over with Cayenne pepper if you cannot keep it from the flies ; and if it should crack, plaster on a piece of white paper with butter. It is fit for use in two weeks. Cheese made in this way has a rich, mild taste, provided that the milk is of good quality. If you get eight gallon^ of milk a day, you may make cheese twice a week, and still supply your family with butter. You should keep four thin cloths on purpose for cheese. CiCPSAM-CHSESK, No. 1. (Mrs. Ja#. llacli8oq*8 Recipe.) To four gallons of milk warm from the cow add one gallon of sweet cream; stir into the milk while warm s^yen or eight t^aspoouf ula of rennet-water ; let it stand 293 VIROINIA COOKEMTBOOK. till it begins to whey ; tie it in a cloth, and let it drip ten or twelve hours, frequently squeezing it ; then put the curd in a cloth laid in a mould ; press, but do not lay too great a weight at first, but increase as the cheese may require. When dry enough, sprinkle it over with salt, and set it in the shade. Cbbam-chbbsb, No. 2. (Bnglish Recipe.)

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