Recipes for the million

CHEESE (CRAB). — Cut some good double Gloucester cheese into thin flakes, and press with a knife till it is like butter ; add cayenne pepper, salt, mustard, essence of anchovies, Chili and plain vinegar, and mix together to a thick pulp. Serve on toasted bread. CHEESE, To Destroy Mites in. — Brush off as many mites as possible then put it into a tub and cover it with boiling water ; let it remain for about two minutes, then take it out. This will kill all the mites, and improve the cheese by closing up the cracks. CHEESE, To Make. — Make the milk warm, but not hot, and add sufficient rennet to turn it ; cover it over, and when well turned strike the curd down with the skimming-dish and let it separate, still keeping it covered. Put the vat over the tub and fill it with curd, which must be squeezed close with the hand, adding more as it sinks, leaving it finally about three inches above the edge of the vat. Before the vat is in this manner filled, lay the cheese-cloth at the bottom of it, and, when full, draw it smoothly over on all sides. The curd should be salted in the tub after the whey is out. When everything is thus prepared, put a board under and over the vat, then place it in the press ; let it remain two hours, then turn it out, put in a fresh cheese-cloth, and again press it for ten hours ; then salt it all over, turn it into the vat, and press it for twenty hours. The vat should have several small holes in the bottom to let off the whey. CHERRIES (BOTTLED). — To each pound of fruit add six ounces of powdered sugar. Fill the jars with the fruit, shake the sugar over, and tie each jar down with two bladders. Place the jars in a boiler of cold water, bring it to boiling point, and let them remain in the hot water for three hours ; then take them out, and when cool put them in a dry place. They will keep good for a year or more. CHERRIES (PRESERVED).— Select a quantity of large cherries, not very ripe, take off the stalks and remove the stones, saving the juice which runs from them ; take an equal weight of white sugar and make a syrup of a teacupful of water to each pound, set it over the fire to dissolve, and when boiling hot add the juice and cherries ; boil gently until clear, then with a skimmer remove the fruit and spread it upon flat dishes to cool ; let the syrup continue to boil until rich and quite thick, then let it stand to get cool. Put the fruit into jars and carefully pour the syrup over it ; let it remain open until the following day, then cover closely over. Sweet cherries are improved by the addition of a pint of red currant juice and half a pound of sugar to every four pounds of cherries. CHERRY BRANDY. — Bruise three pounds of black cherries, cracking the stones ; put the mass into a clean jar with a few young cherry leaves ; add three pints of brandy ; let it stand for three months, then strain off, and add two pounds of crushed lump sugar. It will be fit to drink a week afterwards. CHERRY PUDDING. — Butter the sides and bottom of a basin and line it with a paste made with butter or finely chopped suet rubbed into flour and mixed with water, put in the cherries, cover the top with crust, tie in a cloth, and boil for an hour and a half.