Take five quarts of new milk fresh from the cow, and
add to it a quart of cream and a pint of warm water ;
then stir it all together, and put into it enough prepared
rennet to turn that quantity of milk (one dessert-spoonful
to a quart)✪ Cream Cheese, No. 2, and when it is quite firm press it down a lit-
tle, without breaking the curds ; then put the curds and
whey together into a cloth, and turn it from one side of
the cloth to the other, till the whey be all run out ; put
it then into a cloth upon a board, with a vessel underneath
to catch the dripping whey ; press it, but gently and grad-
ually, laying on but two pounds at first, and increasing
the weight gradually till you have laid on seven pounds ;
salt it by sprinkling a little upon it daily while it is press-
ing ; turn it every time you lift off the weights ; when it
has lain two or three days thus, put it into some nettles
to ripen it, and change your nettles once in two days, or
every day, as you see occasion. It will be fit to eat in a
fortnight's time, and makes delicious food.
To Makb Sup-coat Chbbsb.
Take two quarts of new milk from the cow, and add
to it one pint of cream ; put to them a table-spoonful of
prepared rennet, and when the milk has become a firm
mass break up the curd well, separating it from the whey
with your band 5 tbep put it uvAex the pressure of ^ f qut*
y^SOmA COOKJCMT.BOOK.
y-^ iave turned it threeT^" '" " ^'* «^«*^' -°d when
'*> -nd so keep it turned eTe ' .7 ""'' *°^ «^^* «P«°
«" the day, and at niSt t„^ •?• ''""" ^° * ^«' cloth
«ext morning take it out andri"*" a dry doth; the
tl'e leaves twice a dav fn ^i*"" ^'°^-^^«^««'<'tanging
-«ually i„ eight or tf:'dly/" '"' '' '* *« -*' ^^^ i«
2M VIRGINIA COOKEHXBOOK.
CHAPTER XXV.
CANDIES AND CONBERVSS.
Cocoa-nut Candy. — Cocoa-nut BaUs. — Candy in Pudding Fashion.
— Newport Candy. — Cream Caramels. — Conserves of 8tPaw|)eme8.
— Kisses. — Peach Chips or Conserves. — Peach Leather. — Butter
Taffy. — Cocoa-nut Cones. — First-rate Molasses Candy. — Choco-
late Caramels. — Delightful Cough Candy.
Cocoa-nut Candy.
Equal quantities of white sugar and grated cocoa-nut ;
add enough milk of the cocoa-nut to moisten the sugar✪ Cocoa-nut Candy,
and then put it on the fire to boil, stirring almost constant-
ly. When the candy begins to return to sugar, stir in the
cocoa-nut as quickly as possible, and in a minute or two
spread it on dishes to cool, marking it off in squares to
cut after it hardens sufficiently. If you would like a por-
tion pink stir a little pokeberry jelly into some of the
candy while hot, until it has acquired the tint you like.
CoooA-NUT Balls.
Any confectioner now will furnish his customers with
freshly-grated cocoa-nut at a reasonable price, which is a
great saving of labor at home. To one pound and a half
of white sugar put one pint of water, and boil until ropy ;
then turn it out into a bowl, and stir into it one good-
sized cocoa-nu✪ Cocoa-nut Ballst, and when cool make into balls with the
hand, and set away to dry.
Candy in Pudding Fashion.
Take half a pint of citron, half a pint of raisins, half a
pound of figs, quarter of a pound of shelled almonds,
VmQINIA COOKERY-BOOK, W
one pint of peanuts before they are hulled ; out up the
citron, stone the raisins, blanch the almonds, and bull
the peanuts ; cut up the figs into small bits. Take two
pounds of coflFee-sugar, and moisten with vinegar ; put
in a piece of butter as large as a walnut ; stew till it
hardens, but take off before it gets to the brittle stage ;
beat it with a spoon six or eight times ; then stir in the
mixed fruits and nuts. Pour into a wet cloth and roll it
up like a pudding, twisting the ends of the cloth to mould
it. Let it get cold, and slice off pieces as it may be want-
ed for eating.
Newport Candy.
Page 137 · 12 recipe records on this page
Presented as published in 1884. 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
Take five quarts of new milk fresh from the cow, and add to it a quart of cream and a pint of warm water ; then stir it all together, and put into it enough prepared rennet to turn that quantity of milk (one dessert-spoonful to a quart), and when it is quite firm press it down a little, without breaking the curds ; then put the curds and whey together into a cloth, and turn it from one side of the cloth to the other, till the whey be all run out ; put it then into a cloth upon a board, with a vessel underneath to catch the dripping whey ; press it, but gently and gradually, laying on but two pounds at first, and increasing the weight gradually till you have laid on seven pounds ; salt it by sprinkling a little upon it daily while it is pressing ; turn it every time you lift off the weights ; when it has lain two or three days thus, put it into some nettles to ripen it, and change your nettles once in two days, or every day, as you see occasion. It will be fit to eat in a fortnight's time, and makes delicious food.
To Makb Sup-coat Chbbsb.
Take two quarts of new milk from the cow, and add to it one pint of cream ; put to them a table-spoonful of prepared rennet, and when the milk has become a firm mass break up the curd well, separating it from the whey with your hand; then put it under the pressure of a few pounds;
VIRGINIA COOKERY-BOOK.
have turned it three times a day, and when dry put it in a fresh cloth; again a dry cloth; the; the
tl'e leaves twice a dav fn ^i*"" ^'°^-^^«^««'<'tanging
-«ually i„ eight or tf:'dly/" '"' '' '* *« -*' ^^^ i«
CHAPTER XXV.
CANDIES AND CONBERVSS.
Cocoa-nut Candy. — Cocoa-nut BaUs. — Candy in Pudding Fashion. — Newport Candy. — Cream Caramels. — Conserves of 8tPaw|)eme8. — Kisses. — Peach Chips or Conserves. — Peach Leather. — Butter Taffy. — Cocoa-nut Cones. — First-rate Molasses Candy. — Chocolate Caramels. — Delightful Cough Candy.
Cocoa-nut Candy.
Equal quantities of white sugar and grated cocoa-nut ; add enough milk of the cocoa-nut to moisten the sugar, and then put it on the fire to boil, stirring almost constantly. When the candy begins to return to sugar, stir in the cocoa-nut as quickly as possible, and in a minute or two spread it on dishes to cool, marking it off in squares to cut after it hardens sufficiently. If you would like a portion pink stir a little pokeberry jelly into some of the candy while hot, until it has acquired the tint you like.
CoooA-NUT Balls.
Any confectioner now will furnish his customers with freshly-grated cocoa-nut at a reasonable price, which is a great saving of labor at home. To one pound and a half of white sugar put one pint of water, and boil until ropy ; then turn it out into a bowl, and stir into it one goodsized cocoa-nut, and when cool make into balls with the hand, and set away to dry.
Candy in Pudding Fashion.
Take half a pint of citron, half a pint of raisins, half a pound of figs, quarter of a pound of shelled almonds,
one pint of peanuts before they are hulled ; out up the citron, stone the raisins, blanch the almonds, and bull the peanuts ; cut up the figs into small bits. Take two pounds of coflFee-sugar, and moisten with vinegar ; put in a piece of butter as large as a walnut ; stew till it hardens, but take off before it gets to the brittle stage ; beat it with a spoon six or eight times ; then stir in the mixed fruits and nuts. Pour into a wet cloth and roll it up like a pudding, twisting the ends of the cloth to mould it. Let it get cold, and slice off pieces as it may be wanted for eating.
Newport Candy.
Records on this page
Cream Cheese, No. 2Cocoa-nut CandyCandy in Pudding FashionNewport CandyCream CaramelsKissesPeach Chips or ConservesPeach LeatherButter TaffyCocoa-nut ConesFirst-rate Molasses CandyCocoa-nut Balls