f). Cheese, Milk. — To every (|uart of warm new milk add a tablespoon of essence of rennet✪ Cheese, Milk. 'I’he curd should set in four hours. W^hen hrm, cut into dice and drain. Place a coarse muslin in the cheese mould, lay in the curd, .salting it a little. i\"eight, and ijicrease the pressure daily for three days. The cheese should then be fit to handle, and may be turned for more pressure if required to keep, or laid aside in vine leaves for a day, and then eaten fresh. If made with a ([uarter cream, these cheeses, ])roperly kept, are eciual to the best Stilton. A cheese mould is easily made from a round wooden box or dibya, such as may be found in every bazaar. A few gimlet holes are all that is reijuired to make an excellent mould. 0. Cream, Devonshire. — Set the milk in shallow tin pans for twelve hours✪ Cream, Devonshire. Remove carefully to a charcoal stove, and heat till the cream shrinks to the middle and wrinkles. Stand for another twelve or twenty-four hours before skimming. It should be (juite thick and leathery. 7. Float Whey. — This should be made when cheeses are being done. Take all the whey and heat just below boiling-point, when a little scum of curd should rise to the surface. Add new milk gently till the milk thickens to a sufficient quantity. Then add a little cold water to reduce the temperature✪ Float Whey. ^Vhen nearly cool, remove the floating curd and drain on a sieve. Serve in a glass dish with cream and sugar. Housekeeper and Cook 113 8. Ghee, to make. — Heat the butter✪ Ghee in a pan till the flakj^ sediment bej^^ins to brown or comes to the burn (julnn pur ngya). Strain into jars. Ghee has a nutty taste, due to its having browned a little, but it will keep for years. 9. Hatted Kit. — Warm two quarts of new milk and pour it over four quarts of buttermilk✪ Hatted Kit. Let the whole stand till cold. The top should then be a firm curd. Remove, drain, and set for two hours in a china mould with holes in it. Turn out and serve with fruit syrup or cream. 10. Junket. — To one quart of warm new milk add one table- spoon brandy, two of sugar, and one of essence of rennet. Set in a warm place, and in two hours it should be lit for use. Grate a little nutmeg over the top, pile on Devonshire cream✪ Junket, and serve. 11. Milk, to keep Sweet. — Add some of the following horacic water to milk when you wish to keep it, and place the jug in an earthen jar full of water or on ice. Milk may be kept sweet during the hottest weather by this means for at least twenty-four hours, which enables the cream to idse. This is a great advantage for tea, for which scalded cream is oily. To every quart of water allow one dessertspoon horacic acid. Keep in a bottle corked. One or two tablespoons to a quart of milk. 12. Rennet, to make. — Take the maw of a young kid not more than one month old. Empty of curd, and fill with salt. Tie the hag round and hang up to dry. In a week empty out the salt, split the maw open, and dry in the sun. When wanted for use, steep a piece the size of a rupee in a wineglass of tepid water for four hours. Veil, or rennet skins, can sometimes be bought from the cheesemakers in the bazaars.

AI-modernized reading of the original text

5. Cheese, Milk. — To every quart of warm new milk add a tablespoon of essence of rennet. The curd should set in four hours. When firm, cut into dice and drain. Place a coarse muslin in the cheese mould, lay in the curd, .salting it a little. Weight, and increase the pressure daily for three days.. The cheese should then be fit to handle, and may be turned for more pressure if required to keep, or laid aside in vine leaves for a day, and then eaten fresh. If made with a quarter cream, these cheeses, properly kept, are equal to the best Stilton. A cheese mould is easily made from a round wooden box or dibya, such as may be found in every bazaar. A few gimlet holes are all that is required to make an excellent mould. 6. Cream, Devonshire. — Set the milk in shallow tin pans for twelve hours. Remove carefully to a charcoal stove, and heat till the cream shrinks to the middle and wrinkles. Stand for another twelve or twenty-four hours before skimming. It should be quite thick and leathery. 7. Floated Whey. — This should be made when cheeses are being done. Take all the whey and heat just below boiling-point, when a little scum of curd should rise to the surface. Add new milk gently till the milk thickens to a sufficient quantity. Then add a little cold water to reduce the temperature. When nearly cool, remove the floating curd and drain on a sieve. Serve in a glass dish with cream and sugar. Housekeeper and Cook 8. Ghee, to make. — Heat the butter in a pan till the flaky sediment begins to brown or comes to the burn (julnn pur ngya). Strain into jars. Ghee has a nutty taste, due to its having browned a little, but it will keep for years. 9. Hatted Kit. — Warm two quarts of new milk and pour it over four quarts of buttermilk. Let the whole stand till cold. The top should then be a firm curd. Remove, drain, and set for two hours in a china mould with holes in it. Turn out and serve with fruit syrup or cream. 10. Junket. — To one quart of warm new milk add one tablespoon brandy, two of sugar, and one of essence of rennet. Set in a warm place, and in two hours it should be fit for use. Grate a little nutmeg over the top, pile on Devonshire cream, and serve. 11. Milk, to keep Sweet. — Add some of the following boracic water to milk when you wish to keep it, and place the jug in an earthen jar full of water or on ice. Milk may be kept sweet during the hottest weather by this means for at least twenty-four hours, which enables the cream to rise. This is a great advantage for tea, for which scalded cream is oily. To every quart of water allow one dessertspoon boracic acid. Keep in a bottle corked. One or two tablespoons to a quart of milk. 12. Rennet, to make. — Take the maw of a young kid not more than one month old. Empty of curd, and fill with salt. Tie the hag round and hang up to dry. In a week empty out the salt, split the maw open, and dry in the sun. When wanted for use, steep a piece the size of a rupee in a wineglass of tepid water for four hours. Veal, or rennet skins, can sometimes be bought from the cheesemakers in the bazaars.

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