Set a bowl of loppered milk (bonny-clabber) upon the range where it will heat very slowly. As soon as the curd has fairly separated from the whey turn it upon a sieve or into a colander lined with coarse muslin or mosquito-netting and let it drip dry. Then gather up the cloth into a bag and squeeze out the few drops of whey that remain. Set in a cold place until you are ready to use it, when work soft with a little butter and cream, salting to taste. Stir and shape the mixture until it is of the consistency of Brie cheese. When thus handled it is as palatable as any of the foreign (so-called) fashionable cheeses, and far more wholesome.

Home-Made Cream Cheese

Put a panful of milk, warm from the cow, upon the range and let it come very slowly to the scalding-point. Watch that it does not begin to boil. Remove it now to a very cold place - a refrigerator closet, if you have one - and leave it for six hours. Take off the cream and press it gently into glass cups, bowls, or deep saucers. Sift a little fine salt over the surface of each portion and set in a cold place, to be eaten upon heated crackers with salad or with gooseberry jam. It is delicious.