Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

it, when quite dry, put it in a paper bag and hang it up, a piece two inches square soaked in two table-spoonsful of water will make a cold custard, the same piece salted and dried will do several times. Cottage Cheese or Smearcase. The best plan of making this dish, is to set the tin pan of clabber on a hot stove, or in a pot of water that is boiling over the fire. When the whey has risen sufficiently, pour it through a colander, and put the curd or cheese away in a cold place, and just before going to table, season it with salt and pepper to your taste, and pour some sweet cream over it. Roasting Coffee. Pick out the stones and black grains from the coffee, and if it is green, let it dry in an oven, or on a stove, then roast it till it is a light-brown, be careful that it does not burn, as a few burnt grains will spoil the flavor of the whole. White coffee need not be dried before roasting, and will do in less time. Two pounds is a good quantity to roast for a small family. The whites of one or two eggs, well beaten, and stirred in the coffee when half cold, and well mixed through it, are sufficient to clear two pounds, and is the most economical way of using eggs. It will answer either for summer or winter. Some persons save egg shells for clearing coffee. Many persons use coffee roasters,--but some old experienced housekeepers think that the fine flavor flies off more than when done in a dutch-oven, and constantly stirred. If you are careful, it can be done very well in the dripping-pan of a stove. Let the coffee get quite cold, and put it away either in a canister or tight box, and keep it in a dry place. Coffee may be roasted in a dripping-pan in a brick oven. After the bread is taken out, there will be heat sufficient, put about two pounds in a pan, stir it a