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

four pints of milk into a pan a little warm, and then add rennet or gallina. When the curd is come, lade it with a saucer into an earthen shape perforated, of any form you please. Fill it up as the whey drains off, without breaking or pressing the curd. If turned only two hours before wanted, it is very light; but those who like it harder may have it so, by making it earlier, and squeezing it. Cream, milk, or a whip of cream, sugar, wine, and lemon, may be put into the dish, or into a glass bowl, to serve with the curd.--Another way is to warm four quarts of new milk, and add a pint or more of buttermilk strained, according to its sourness. Keep the pan covered till the curd be sufficiently firm to cut, three or four times across with a saucer, as the whey leaves it. Put it into a shape, and fill up until it be solid enough to take the form. Serve with plain cream, or mixed with sugar, wine and lemon. CURDS AND WHEY. According to the Italian method, a more delicate and tender curd is made without the use of common rennet. Take a number of the rough coats that line the gizzards of turkeys and fowls, clean them from the pebbles they contain, rub them well with salt, and hang them up to dry. When to be used, break off some bits of the skin, and pour on some boiling water. In eight or nine hours the liquor may be used as other rennet. CURING BUTTER. It is well known, that butter as it is generally cured, does not keep for any length of time, without spoiling or becoming rancid. The butter with which London is supplied, may be seen at every cheesemonger's in the greatest variety of colour and quality; and it is too often the case, that even the worst butter is compounded with better sorts, in order to procure a sale. These practices ought to be discountenanced, and no butter permitted to be sold but such