Old Cookery Books and Ancient Cuisine

baker’s oven with household bread ; in the morning take it out, and run it through a jelly-bag, and season it with juice of lemons, and double-refin’d sugar, and the whites of eight eggs well beaten ; let it have a boil, and run it thro’ the jelly-bag again into your jellyglasses ; put a bit of lemon-peel in the bag. IV.— CHEESES. The Queen's Cheese: — Take six quarts of the best stroakings, and let them stand till they are cold ; then set two quarts of cream on the fire till ’tis ready to boil ; then take it off, and boil a quart of fair water, and take the yolks of two eggs, and one spoonful of sugar, and two spoonfuls of runnet ; mingle all these together, and stir it till ’tis blood warm : when the cheese is come, use it as other cheese ; set it at night, and the third day lay the leaves of nettles under and over it : it must be turned and wiped, and the nettles shifted every day, and in three weeks it will be fit to eat. This cheese is made between Michaelmas and Alhallontide. Early Receipts. To make a Slip-coat Cheese: — Take new milk and runnet, quite cold, and when ’tis come, break it as little as you can in putting it into the cheese-fat, and let it stand and whey itself for some time ; then cover it, and set about two pound weight on it, and when it will hold together, turn it out of that cheesefat, and keep it turning upon clean cheesefats for two or three days, till it has done wetting, and then lay it on sharp-pointed dock-leaves till ’tis ripe : shift the leaves often. To make a New-?7iarket Cheese to cut at two Years old: — Any morning in September, take twenty quarts of new milk warm from the cow, and colour it with marigolds : when this is done, and the milk not cold, get ready a quart of cream, and a quart of fair water, which must be kept stirring over the fire till ’tis scalding hot, then stir it well into the milk and runnet, as you do other cheese : when ’tis come, lay cheese-cloths over it, and settle it with your hands ; the more hands the better ; as the wThey rises, take it away, and when ’tis clean gone, put the curd into your fat, breaking it as little as you can ; then put it in Early Receipts. the press, and press it gently an hour ; take it out again, and cut it in thin slices, and lay them singly on a cloth, and wipe them dry ; then put it in a tub, and break it with your hands as small as you can, and mix with it a good handful of salt, and a quart of cold cream ; put it in the fat, and lay a pound weight on it till next day ; then press and order it as others. V. -CAKES. To make Shrewsbury Cakes : — Take to one pound of sugar, three pounds of the finest flour, a nutmeg grated, some beaten cinamon ; the sugar and spice must be sifted into the flour, and wet it with three eggs, and as much melted butter, as will make it of a good thickness to roll into a paste ; mould it well and roll it, and cut it into what shape you please. Perfume them, and prick them before they go into the oven. To make Whetstone Cakes: — Take half a pound of fine flour, and half a pound of loaf sugar searced, a spoonful of carraway-seeds Early Receipts.