A morsel for a monarch.
The French make cheese from sour milk without heating it. They pour the milk into earthen molds which have holes in the bottom. A very fine sieve may be used instead of the molds. The whey drips out, and the curd assumes a custard-like consistency, and takes the shape of a mold. When sufficiently stiff, the cheese is chilled, and is eaten with sweet cream and sugar. It is a staple dessert in many French families, especially in hot weather, and is delicious served with acid fruit, such as currants, or with strawberries.
To make the buttermilk cheese, heat buttermilk gradually to about 130 or 140 degrees F. Allow it to cool, and strain it. As the curd will settle to the bottom, most of the whey may be poured off before the draining is begun.
This cheese is, of course, almost wholly without fat, and yet, probably because the particles of curd are very finely divided, it has a smooth consistency, which suggests the presence of fat. It may be served seasoned with salt only, or it may be mixed with butter or cream and seasonings. It is suitable for combining with olives and pimientos, or for any use to which the ordinary cream cheeses are put.
Spread bread which has been toasted or fried in deep oil with grated cheese, or with grated cheese mixed with a little mustard; then heat in the oven until the cheese is melted. This may be served with salad, or as a relish to give flavor to some dish such as boiled rice or hominy, which has no very marked flavor.
Mix Yogurt or Neufchatel cheese with just enough cream to form a heavy paste. Mix until smooth; form in rosettes by forcing through a pastry tube. Pipe the rosette in the center of a wafer or thin cracker, and put a bit of colored jelly on two opposite corners, or if preferred, a small rosette may be piped on each corner and a bit of bright colored jelly placed in the center.
Cut the butter in small pieces the size of the balls desired, and put them in ice-water. Soak the butter paddles in boiling water ten minutes; then chill in ice water. Hold a paddle in the left hand, put on it a piece of butter and roll with the right paddle until round. If butter sticks, it must be chilled longer, or the paddles may be rubbed with salt and reheated.
1 pint water 1/2 cup salt
1 cup almonds
2 teaspoons butter or oil
Blanch the almonds. Heat the salt and water, and when boiling add the nuts. Cook eight minutes. Drain, place them in a baking pan, and put the butter or oil over them with a brush. Bake until a delicate brown. Stir frequently.