Leave it in the muslin in the colander, with
a weight on it for 12 hours. It will then be ready to serve.
This cheese is almost tasteless, and many people prefer it so. But if the
flavour of lemon is liked, use more lemon juice. The whey squeezed from
the cheese is a wholesome drink when quite fresh.
XIII.--EXTRA RECIPES.
1. BARLEY WATER.
1 dessert spoon Robinson's "Patent" Barley, 1/2 a lemon, 3 lumps cane
sugar.
Rub the lumps of sugar on the lemon until they are bright yellow in colour
and quite wet. (It is the fragrant juice contained in the yellow surface
of the lemon rind that gives the delicious lemon flavour without acidity.)
Mix the barley to a thin paste with a little cold water. This is poured
into a pint of boiling water, well stirred until it comes to the boil
again and then left to boil for five minutes, after which it is done. Add
the sugar and lemon juice.
2. BOILED HOMINY.
Take one part of Hominy and 2-1/2 parts of water. Have the water boiling;
add the hominy and boil for fifteen minutes; keep stirring to keep from
burning.
3. BROWN GRAVY.
1 dessert-spoon butter, 1 dessert-spoon white flour, hot water.
Melt the butter in a small iron saucepan or frying pan and sprinkle into
it the flour. Keep stirring gently with a wooden spoon until the flour is
a rich dark brown, but not burnt, or the flavour will be spoilt.
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