1164. Cheese Marigold

Take some of the freshest and best coloured leaves, pound them in a mortar and strain out the juice, put this into milk with the rennet. The milk being set and the curd produced, break it as gently and as equally as you can, put it into the cheese, vat and press it with a pound weight, there being such a number of holes in the bottom part of the vat as will let the whey out easily. They must be finished as all other cheese.

1165. Cheese Macaroni

Take a quarter of a pound of macaroni, a pint and a half of new milk, put. it in a. stewpan, and let it stew till quite tender, take half a pound of Parmesan, grate it, add it to the macaroni, quarter of a pound of butter,, pepper and salt, and a little cayenne, according to taste,, mix them well together, and let them stew ten minutes, brown with a salamander, and serve.

1166. Onions With Parmesan Cheese

Take six large onions, pare them and cut them in slices half an inch in thickness, then make a batter with flour, half a gill of cream, a little pepper, salt, and three eggs, beat it up for ten minutes, after which add a quarter of a pound of Parmesan cheese grated fine, and mix well together, to which add the onions, have ready some boiling lard, then take the onions out of the batter with a fork singly, and fry them nicely till of a nice brown, drain them dry and serve them placed round each other; for sauce, a little melted butter with mustard in it.

Take a cream cheese, flour, a little butter, three eggs, and some good cream, make it into a. paste; you must judge the quantity of flour according to the quantity of cheese and consistency you would have the paste.

1168. Cheese Pounded

Cut into thin bits a pound of mellow Cheddar or North Wilts, or Cheshire cheese; if the cheese is dry add to it three ounces of fresh butter, if moist two ounces will be sufficient, pound and rub them in a mortar well together till they are quite smooth. Spread on bread it makes' a. nice luncheon or supper; you may if you like pound with it curry-powder, ground spice, black pepper, cayenne, a little made mustard moisten with a. glass of sherry; if pressed down close in a jar and covered with clarified butter, it will keep for several days in cool weather.

1169. Cheese Puffs

Take half a pint of cheese curd strained from the whey, with a spoonful and a half of flour, three eggs, leave out the whites of two, a spoonful of orange flower water,, a quarter of a nutmeg, and sugar to make it sweet; beat it in a mortar; lay a little of this paste in very small round cakes on a tin plate; if the oven is hot, they will take a quarter of an hour to bake them, serve them with pudding sauce.

1170. Pork Cheese

Take a pig's head, and having boned it, cut all the meat into rather thick slices, do the same with the ear, separate the fat from the lean, and mix the whole with bay leaf, thyme, basil, sage, and parsley, all shred fine, salt, pepper, nutmeg, and other spices, the peel and juice of a lemon; lay the skin of the head open over a salad.bowl, arrange the pieces in it, mixing with them a little beef tongue a l'ecarlate, and truffles, when all are put in wrap the skin round them, sew it up very tight, and dress it as directed for hog's head; when done take it from the fire, and whilst warm put it in a mould to give any shape you like.