How To Ripen And Keep A Stilton Cheese

If the family is small it is best to divide the cheese and use half at a time. Butter a paper and tie over the top of the cheese; mix equal quantities of ordinary Bordeaux wine and good beer, half a gill of each will be sufficient; dip a napkin in this and wring it out leaving it rather moist. Wrap tightly round the cheese, which keep in the wine cellar; repeat this process every week until the cheese is taken into use, when it will be found of a very fine flavour, rich, and moist.

Cochineal Colouring

Put a pint of cold water into an untinned copper stewpan with a pint of cold water and boil until dissolved, then put in half an ounce of cochineal and an ounce of salts of wormwood crushed fine in a mortar; let it boil for ten minutes, then stir in one ounce of cream of tartar using a wooden spoon, and, lastly, add half an ounce of Roche alum. When dissolved, pass the colouring through a flannel bag. Allow it to stand until cold, when put away in small bottles closely corked. The colouring should be very bright, clear, and free from sediment, as otherwise it will not keep well.

Lemonade

Shred the peel of a fine lemon and let it lie for half an hour in a quart of cold filtered water; then squeeze and strain the juice of the lemon, and having taken out the peel, put it and lump sugar to taste in the water; stir well together and if required to be drank in a state of effervescence, add half a teaspoonful of citric acid, and at the moment of serving a small teaspoonful of carbonate of soda, or of bi-carbonate of potash.