it is certainly entitled to it. We would add that some of the German scientists
have recently been investigating the digestibility of cheese. Dr. Rubner found
that when taken alone he could not consume much of it, but when taken with
milk he easily assimilated nearly % lb. The softer kinds are very largely used
in Germany. Except in fat, skim cheeses are as nutritious as any others.
Rennet. — This is made from the fourth or lowest stomach (the
abomasus) of the calf. Soon after the animal is slain the stomach
should be cut open at 1 end, emptied of the curdled milk, and turned
inside out; then with a damp cloth dipped in dry salt, carefully
wipe the inside of the bag until it is free from any particles of
curdled milk; do not wash it, as that extracts the gastric juice.
Rub fine salt thoroughly into both the inside and outside of the bag,
place it in a bowl, and cover it to keep out the flies. The next day
there will be a brine formed with the salt; turn the rennet=skin in
the bowl, and let it stand another day to pickle. Take a long, slen-
der, green, wooden stick, make it into bow shape, and stretch the ren-
net bag on the stick and hang it up to dry. When thoroughly dry,
do it up in paper so that no insects can get into it, and keep it in a
dry place.
To Prepare Rennet — When wanted for use, the dried rennet is cut
in pieces about an inch square, and if to be used for invalids' curds
it is put in a bottle with wine; a piece half the size of the hand is
enough for a pint of wine; it must be kept well corked. It is bet-
ter to have the druggist prepare the wine after his formula. A tea-
spoon is enough to " set " a quart of sweetened milk. Set the milk
on some solid foundation, as it then coagulates with much less ren-
net than when it is jarred by people walking near it. For dairy
purposes the rennet is steeped in a weak brine, but that way of pre-
paring it is not the best for invalid cookery.
The Usual Mode of Serving Cheese, is to cut the desired quantity into
neat, square pieces, and put them in a glass cheese=dish, in which
it is handed around the table. If the cheese is too crumbly to serve
in this manner, the host or hostess can have the large piece of
cheese placed on the table, with a cheese^scoop to serve it with, or
a heavy silver spoon. The cheese must be nicely scraped before
serving in the latter way. When there is a cheese course at dinner,
several kinds of cheese are placed on the table at once, cream cheese,
Parmesan, Stilton, etc., etc., and rusks, crackers, or fancy biscuits,
fanciful pats of butter, lettuce, cucumbers or cresses, are served with
the cheese.
Parmesan cheese is, perhaps, the most celebrated of the foreign varieties. It is
made of skimmed milk, and owes its rich flavor to the fine, sweet herbage of Lom-
l)ardy about Farma and Favia, in Italy, where the cows are pastured. It is distin-
guished by its power of keeping, and after being kept some time it becomes hard
and needs to be grated before it can be used.
MILK, BUTTER AND CHEESE 199 ✪ Cream Cheese
Page 151 · 1 recipe record on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
it is certainly entitled to it. We would add that some of the German scientists have recently been investigating the digestibility of cheese. Dr. Rubner found that when taken alone he could not consume much of it, but when taken with milk he easily assimilated nearly % lb. The softer kinds are very largely used in Germany. Except in fat, skim cheeses are as nutritious as any others.
Rennet. — This is made from the fourth or lowest stomach (the abomasus) of the calf. Soon after the animal is slain the stomach should be cut open at 1 end, emptied of the curdled milk, and turned inside out; then with a damp cloth dipped in dry salt, carefully wipe the inside of the bag until it is free from any particles of curdled milk; do not wash it, as that extracts the gastric juice. Rub fine salt thoroughly into both the inside and outside of the bag, place it in a bowl, and cover it to keep out the flies. The next day there will be a brine formed with the salt; turn the rennet=skin in the bowl, and let it stand another day to pickle. Take a long, slender, green, wooden stick, make it into bow shape, and stretch the rennet bag on the stick and hang it up to dry. When thoroughly dry, do it up in paper so that no insects can get into it, and keep it in a dry place.
To Prepare Rennet — When wanted for use, the dried rennet is cut in pieces about an inch square, and if to be used for invalids' curds it is put in a bottle with wine; a piece half the size of the hand is enough for a pint of wine; it must be kept well corked. It is better to have the druggist prepare the wine after his formula. A teaspoon is enough to " set " a quart of sweetened milk. Set the milk on some solid foundation, as it then coagulates with much less rennet than when it is jarred by people walking near it. For dairy purposes the rennet is steeped in a weak brine, but that way of preparing it is not the best for invalid cookery.
The Usual Mode of Serving Cheese, is to cut the desired quantity into neat, square pieces, and put them in a glass cheese=dish, in which it is handed around the table. If the cheese is too crumbly to serve in this manner, the host or hostess can have the large piece of cheese placed on the table, with a cheese^scoop to serve it with, or a heavy silver spoon. The cheese must be nicely scraped before serving in the latter way. When there is a cheese course at dinner, several kinds of cheese are placed on the table at once, cream cheese, Parmesan, Stilton, etc., etc., and rusks, crackers, or fancy biscuits, fanciful pats of butter, lettuce, cucumbers or cresses, are served with the cheese.
Parmesan cheese is, perhaps, the most celebrated of the foreign varieties. It is made of skimmed milk, and owes its rich flavor to the fine, sweet herbage of Lombardy about Parma and Pavia, in Italy, where the cows are pastured. It is distinguished by its power of keeping, and after being kept some time it becomes hard and needs to be grated before it can be used.
Records on this page
Cream Cheese