Set a gallon or more of thick sour milk in warm water, or in a warm place until it reaches a temperature of 180° F. Let stand at this temperature for an hour or more, until the curd separates from the whey and seems firm. Turn gently into a piece of cheesecloth; hang up to drain for several hours; chop and mix salt and cream through the mass, working the mixture well with the hands.

Baked Macaroni With Cheese

1 cup broken macaroni

2 quarts boiling salted water

1 pint cream sauce 1 cup grated cheese

1 cup buttered bread crumbs

Cook the macaroni in the water for twenty or thirty minutes; drain and blanch with cold water. Put the macaroni in a pudding dish in layers, covering each with cream sauce and grated cheese and making the top layer of bread crumbs. Bake in the oven until the crumbs are brown.

Baked Crackers With Cheese

10 butter crackers or Boston crackers 1 1/2 cups milk 1 cup grated cheese

1 tablespoon flour 1/4 teaspoon salt 1/2 cup buttered bread crumbs

Split the crackers if they are thick and with a sharp knife cut them into pieces of uniform size. Pour the milk over them and drain it off at once. Then make a sauce with the milk, flour, cheese and salt. Into a buttered baking dish put alternate layers of soaked cracker and sauce. Cover with bread crumbs and brown in the oven.

Migas

Soak slices of stale bread and squeeze dry. Put olive oil or drippings in a frying pan and when boiling hot drop in an onion chopped fine, a little ground chile and a pinch of sweet marjoram. Lay the slices of bread in this with plenty of fresh cheese (preferably goats' cheese), finely broken, and fry for about ten minutes. Remove to a hot plate; cover with grated cheese, stoned ripe olives and chopped hard-boiled egg.