The Dudley book of cookery and household recipes

r 1 1 AKE a pan of new milk, set it in a cool place for twenty-four hours. Then put another pan half full of water on the stove, and when the water boils stand the pan of milk into this, and when a ring of tiny bubbles forms it is done. Let it stand until cold. It is better the next day. ¥ DRY CREAM CHEESE Take six gills of very thick freshly separated cream, put it into a cloth, and place it on a board. Put another board on the top of the cheese, and put a fourpound weight upon it. Let it remain for an hour — then take it out. Add a little salt to it and put it into a clean cloth. Put it in press again, and keep changing the cloth two or three times more until the cheese becomes quite firm. It will then be ready for use, ANOTHER RECIPE FOR CREAM CHEESE QUART of very thick sweet cream — to be tied in a thick muslin cloth which has been well soaked free of all soap or dressing ; hang this up all night for the liquid to drop. In the morning line a very small hair sieve with fresh nettles, and lay a small square of wire-netting on the nettles. Pour in the cream which has been hung in the cloth all night, fold the cloth over the top, lay nettles over it, and set it away in a cold dairy or on the ice. Have a fresh wet muslin and nettles, which put into the sieve? turning the cream over and laying nettles on the top with a half-pound weight on it. Set the cheese on ice, and it will be ready for dinner in the evening. ANOTHER RECIPE FOR CREAM CHEESE TO BE MADE OF 24 HOURS^ CREAM A QUART of cream, which has stood twenty-four hours and is very thick, to be put into a thick cloth which has been thoroughly rinsed, press it with a four-ounce weight, and turn it every hour till it is thick. Set in a cool place or on ice. It must be put into a fresh cloth every time it is turned. ¥ TO REMOVE THE TASTE OF TURNIPS FROM BUTTER T^ISSOLVE a tablespoonful of saltpetre in a breakfast cup full of boiling water, and put a tablespoonful of this liquid into a ten-pint pail. Milk the cows into this pail and immediately insert it into a copper of boiling water. Allow the pail to remain in the copper for two or three minutes until the milk attains a temperature of 104 degrees. All taste of turnip will have disappeared. It will answer if the milk is not cooled below seventy-three degrees previous to inserting the pail into the boiling water. ^ ^ ^ HOW TO BOIL PLOVERS’ EGGS PUT on your stockpot with a layer of hay, then a layer of eggs. Repeat this till your stockpot is full. Fill to the brim with cold water. Give them three minutes after coming to the boil. This is a very good recipe. ¥ ¥ ^ GREEN TOMATO CHUTNEY PICKLE SLICE eighteen pounds of green tomatoes and six pounds of onions. Sprinkle each layer with salt and let it stand twelve hours. Then drain and put in stewpan with four quarts of brown vinegar, two pounds of Demerara sugar, half a pound of crushed spices, consisting of peppercorns, allspice, ginger, cloves, mustard seeds, and chillies. Put them in a muslin bag, simmer all together until the tomato-skins are tender, then bottle for use. $ CHUTNEY