1152. Cheese Cream

Take three pints of cream, add salt sufficient to season it, mix it well, fold a cheese cloth three or four times and lay it at the bottom of a sieve and pour the cream into it, when it hardens cover it with nettles on a pewter plate.

1153. Cheese Cream, A Plain Family Way

Put three half pints of milk to one half pint of cream, warm, • or according to the same proportions, and put .in a little rennet; keep it covered in a warm place, till it is. curdled;;have a mould with holes, either of china or any other, put the curds into it to drain about an hour, serve with a good plain cream and pounded sugar over it.

1154. Cheese Cream And Marmalade

Boil a pint of cream, mix.it with, any kind of marmalade you, please, a few spoonfuls will be sufficient, and a little dried preserved lemon-peel chopped fine; when it is but just lukewarm put some rennet to it, and serve with pounded sugar over it.

1155. Cheese Cream Iced

Boil half a, pint of cream, then add half a pound of sugar to it, a dozen of sweet almonds pounded, a little orange flower water, and rasped lemon-peel, boil together a few minutes; when you take it off the fire add five yolks of eggs beat up, and stir it frequently till they are well mixed with the cream; strain it in a sieve, and put it into the icing-pot; when it is pretty well iced, work it well to put it into cheese-moulds, ice it again and serve. It is also done with coffee and chocolate in the same manner as the ices, only that each is thickened with four or five yolks of eggs as directed in the first, and moulded like a cheese, which gives it the name.

1156. Cheese Cream - Another Receipt

Take a quart of cream and twelve quarts of new milk, put rennet just enough to turn it, and let the milk and cream be just warm; when it has stood till curd has come, lay a cloth in the vat the size of the cream, cut out the curd with a skimmer, dish and put it into the vat till it is full, turn the cheese cloth over it, and as the curd settles lay on until you have got enough to make one cheese. When the whey is drained off turn the cheese into a dry cloth, and then lay on it a pound weight at night, turn it out into another cloth, and the next morning salt it a very little, then having made a bed of nettles or ash leaves to lay it on, cover it with the same, shifting it twice a day for about ten days when it will be fit for use.