The new practical housekeeping

mint or nettle leaves. Or take a small pan of fresh morning's milk, warm from the cow is best, and mix with the cream skimmed from an equal quantity of the last night's milk. Warm it to blood heat, pour into it a cup of water in which a piece of rennet the size of two fingers has soaked all night, and put it in a warm place till the curd has formed. Cut the curd into squares, put it in a thin straining cloth, squeeze it dry, then crumble and salt it to taste. Wash the straining cloth, lay it in the cheese hoop (a bottomless vessel the size of a dinner plate perforated with small holes), put the crumbled curd into the cloth and fold the rest of the cloth over it. Put on the cover and set a weight on it. In six hours turn the cheese, and let stand six hours longer. Then take it out, rub it with fresh butter, and set it in a dark, dry place. Turn it every day for four or five days, when it is fit for use, and it must be eaten immediately when cut. It will keep but a few days, even in cold weather. To make a plain family cream cheese, taKe three half pints milk to one-half pint cream, warm it and put in a little rennet ; keep it covered in a warm place till it is curdled ; put the curds into the colander on a cloth to drain about an hour, sers-e with good plain cream and pounded sugar over it. To color, pound fresh sage leaves in a mortar to obtain the juice, and mix it with the milk while warm after the rennet is put in. Spinach juice is an improvement. Potato Cheese, — ^oil good white potatoes, and when cool, peel them and grate or mash them to alight pulp ; to five pounds of this, which must be free from lumps, add a pint of sour milk and salt to taste ; knead the whole well, cover it, and leave it for three or four days, according to the season ; then knead it afresh, and put the cheeses into small baskets, when they will part with their superfluous moisture : dry them in the shade, and place them in layers in large pots or kegs, where they may remain a fortnight. The older they are the finer they become. This cheese, it is said, never engenders worms, and in well closed vessels, in a dry place, will keep for years. This is celebrated in various parts of Europe. Pounded Cheese. — To every pound cheese allow three tablespoons butter. Cut cheese into small pieces and pound smoothly in mortar (or use a bowl and potato masher), then thoroughly mix the butter with it ; press into a jar, cover with clarified butter and it will keep several days. A good way to dispose of dry cheese ; very nice for sandwiches, and the best mode of preparing for those whose digestion is weak. May be flavored by adding a teaspoon mixed mustard, cayenne or powdered mace, to each pound cheese, and curry powder is often used. Toasted Cheese, — Rub the bottom of a heated frying-pan with a cut onion, then with butter. Put a half pound dry grated cheese into it, stirring fast to prevent burning. When it is melted put in a tablespoon each melted butter and made mustard, and a pinch cay-