Vegetarian cookery

To a quart of thick cream put two quarts of new milk, set it in a moderately warm place to thicken, stirring it occasionally ; when thick, pour it into a clean wet cloth, laid in a sieve ; leave it to drain till the following day ; then turn it into a wet cloth, and afterwards into a dry one ; on the third day turn it on a board with a clean cloth under and over, and continue turning the cheese and changing the cloth twice a day, till dry, which will be in about eight days. No. 486 — Clotted Cream. Half a pint of new milk, one pint of good cream, the yolks of two eggs, and six table-spoonfuls of rose-water. Set the milk on the fire, adding the rose water and a little mace ; when it boUs, strain, and mix with the yolks of eggs, well beaten ; add the cream, and stir all together over the fire, but do not allow it to boil ; pour it into a bowl, and let it remain till the next day ; then take off the top, and serve it in a glass dish. No. 487. — Devonshire Cream. Have ready a pan made of block -tin mth a handle on each side, similar in form to the earthenware vessels generally used for milk in dairies ; strain six or eight quarts of new milk immediately, whilst warm, into the pan ; let it remain undisturbed twenty-four hours, then set it on a slow fire or hot hearth till scalded, but do not allow it to boil so as to break the top ; then take it carefully off the fire, and set in the dairy or some cool place till quite cold, take off the cream, and put it in a sieve to drain. No. 488. — Curds. Put two quarts of new milk into the dish in which it is to be served, and turn it with about a table-spoonful of diluted acetic acid or vinegar ; it will be ready for use in a few hours ; serve with sugar and cream. No. 489.— Curds and Cream. With about a table-spoonful of diluted acetic acid or vinegar, turn two quarts of milk ; drain off the whey and fill a mould with the curd ; let it remain two hours, then turn it out and strew coloured comfits over it ; sweeten some cream, adding a little grated nutmeg, and pour it round the curd. No. 490. — Turkish Yourt. To a quart of new milk, add as much sour milk as will turn it to a soft curd, and serve with sugar, or preserved fruit. BREAD AND TEA-CAKES. No. 491. — Bread. Twelve pounds of flour, one ounce and a half of salt, three ounces of German yeast, and one table-spoonful of sugar. Mix the salt with the flour. Rub the sugar and yeast with a very little cold water till quite smooth ; stir into it one quart of lukewarm water ; take out the spoon, and let it remain a few minutes to settle. Make a hole in the middle of the flour ; clear off the yeast, carefully, through a tin strainer (leaving the sediment at the bottom), and stir it into 'the flour till like batter ; set it in a rather warm place, covered with a cloth, till well risen ; then add nearly two quarts more water, and knead it well ; set it again to rise, and when well risen, make it up in loaves, and bake in the usual way. A stale loaf may be renewed by being dipped in water, and then set in a moderate oven till thoroughly heated. Tea-cakes and muffins may be renewed in the same way, laying them on warm tins. o No. 492. — Bread with Miller’s Baking Powder. Two pounds of wheat-meal, two tea-spoonfuls or half an ounce of baking powder, and one pint of cold water.