The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

milk into a pan, five pints of cold water, and five of hot. When of a proper heat, put in as much rennet as will bring it in twenty minutes, likewise a bit of sugar. When the curd is come, strike the skimmer three or four times down, and leave it on the curd. In an hour or two lade it into the vat without touching it; put a two-pound weight on it when the whey has run from it, and the vat is full.--To make another sort of cream cheese, put as much salt to three pints of raw cream as will season it. Stir it well, lay a cheese cloth several times folded at the bottom of a sieve, and pour the curd upon it. When it hardens, cover it with nettles on a pewter plate.--What is called Rush Cream Cheese is made as follows. To a quart of fresh cream put a pint of new milk, warm enough to give the cream a proper degree of warmth; then add a little sugar and rennet. Set it near the fire till the curd comes; fill a vat made in the form of a brick, of wheat straw or rushes sewed together. Have ready a square of straw or rushes sewed flat, to rest the vat on, and another to cover it; the vat being open at top and bottom. Next day take it out, change it often in order to ripen, and lay a half pound weight upon it.--Another way. Take a pint of very thick sour cream from the top of the pan for gathering butter, lay a napkin on two plates, and pour half into each. Let them stand twelve hours, then put them on a fresh wet napkin in one plate, and cover with the same. Repeat this every twelve hours, till the cheese begins to look dry. Then ripen it with nut leaves, and it will be ready in ten days. Fresh nettles, or two pewter plates, will ripen cream cheese very well. CREAM PUDDING. Slice the crumb of a penny loaf into a