Soak 1 cup of dry crumbs of bread in new or fresh milk. Beat into this 3 well beaten eggs. Add 1 tablespoon of melted butter and 1/2 pound of grated cheese. Sprinkle the top with sifted bread crumbs and bake in the oven a delicate brown. A delicious relish to eat with thin bread and butter.
Scald the buttermilk, then set it over the fire to boil, skim off, and put it in a vessel to drain. Add salt, and it is done.
Set a pan of thick milk on the stove and heat very slowly.
When it comes to a scald take off, as boiling toughens the curd. Pour it into a clean cloth and let it drip till the whey is out. Mix with it salt, pepper, cream, or butter. It may be made into small balls and served whole, or in a large cake and sliced, or let remain soft and serve with a spoon.
Mrs. Glynn, Boston, Mass. Make a large pan of curds and whey of sour milk. Cut a piece of rennet the size of a dinner-plate, put it in a stone crock, pour over it all the whey, and add a large handful of salt. Set it behind the stove all night. Next morning-pour this whey slowly through a sieve into 4 or 5 quarts of sweet milk. Leave it until it thickens. Then with hands open, gently press the curd down without breaking until it separates from the water. Take a napkin and gently place the curd in it, double it squarely, and tie lightly in a cross tie. Hang this to drain all night. It will be fit for use the next day, and is to be served in sauce dishes, and is nice to eat with preserved fruit.
Put a spoonful of rennet in a quart of new milk. Keep near the fire. When the curd forms, drain off the whey through a sieve. Rub into the curd 4 tablespoons powdered sugar, about 1/4 pound of butter, 1 nutmeg grated, and the yolk of 1 egg. Beat together, then add a whole egg and beat again, and mix in 1/4 pound of currants. Line pattypans with rich paste, half fill with the mixture, and sprinkle over with sugar. Bake in a well-heated oven.
Prepare mixture as for cheese cakes from curd. Leave out the currants and put in the grated rind and juice of a lemon instead. Bake in tart shells.
4 tablespoons warmed butter. 4 tablespoons powdered sugar. Grated peel of 2 lemons, and juice of one.
Mix, and bake in tart shells.
One ounce of sweet almonds and 3 ounces of bitter almonds, blanched and reduced to a paste with 2 tablespoons loaf sugar. Mix with the whites of 2 eggs and the yolk of 1, and 2 tablespoons soft butter. Beat well, bake in tart shells. Put a few cut pieces of almonds on top.