Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

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, and most persons are fond of it. If you get eight gallons of milk a day, you may make cheese twice a week, and still have butter for the family. You should keep four thin cloths on purpose for cheese. Pennsylvania Cream Cheese. The cheese called by this name is not in reality made of cream. Take three gallons of milk, warm from the cow, and strain it into a tub, have a piece of rennet two inches square, soaked in half a pint of water for several hours, drain off the water, and stir it in; when it is sufficiently turned, cut the curd, spread a thin linen cloth over the top, and as the whey rises, dip it off with a saucer, put the curd as whole as possible into a cheese-hoop about the size of a dinner plate, first spreading a wet cloth inside, then fold the cloth smoothly over the top, put a weight on the top heavy enough to make the whey drain out gradually. In six or seven hours it will be ready to take out of the press, when rub it over with fine salt, set it in a dry dark place, change it from one plate to another twice a day, and it will be fit for use in less than a week. To Prepare Rennet for making Whey or Cheese. When the rennet is taken from the calf, wash it, lay it on a plate well covered with salt, put more on in two days, keep it in a cold place, in three or four days it will do to stretch on sticks, hang it up in a dry cool place, with as much salt as will stick to