It should be left
under pressure for at least one hour. This cheese will keep two days in
cold weather, but must be made fresh every day in warm weather. The milk
used should be some hours old, as quite new milk will not curdle. The
juice from one lemon at a time should be put into the milk, as the staler
the milk the less juice will be needed. _Too much_ juice will prevent
curdling as effectually as too little.
This cheese is greatly improved by the addition of fresh cream. Allow two
tablespoonsful of cream to the cheese from one quart of milk. Mash the
cheese with a fork and lightly beat the cream into it.
_Note_. Cheese-cloth, sometimes known as cream-cloth, may be bought at
most large drapers' shops at from 6d. to 8d. per yard. One yard cuts into
four cloths large enough for straining the cheese from one quart of milk.
Ordinary muslin is not so useful as it is liable to tear. Wash in warm
water (no soap or soda), then scald well.
2. DRIED FRUITS.
These should be well washed in lukewarm water and examined for worms'
eggs, etc. Then cover with distilled water and let stand for 12 hours or
until quite soft and swollen. Prunes, figs, and raisins are all nice
treated in this way.
3. EGG CREAM.
2 tablespoons fresh cream, the white of 1 egg.
Put the white of egg on to a plate and beat to a stiff froth with the flat
of a knife. (A palette knife is the best.
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