A New System of Domestic Cookery

Another sort P u t as m u c h salt to three pints of raw cream as shall season i t ; stir it well, and pour it into a sieve in which you have folded a cheesecloth three or four times, and laid at the bottom. When it hardens, cover it with nettles on a pewter plate.

Rush Cream Cheese.

T o a quart of fresh cream, put a pint of new milk w a r m enough to make the cream a proper w a r m t h , a bit of sugar and a little rennet.

Set near the fire till the curd comes, fill a vat made in the form of a brick, of wheat straw or rushes sewed together. H a v e ready a square of straw, or rushes sewed flat to rest the vat on, and another to cover i t : the vat being open at top and bottom. N e x t day take it out, and change it as above to ripen. A half pound weight will be sufficient to put on it.

Another way.

T a k e a pint of very thick sour cream from the top of t h e pan for gathering for butter, lay a napkin on two plates, and pour half into each, let t h e m £tand twelve hours, then put them on a fresh wet napkin in one place, and cover with the same.; this do every twelve hours until you find t h e cheese begins to look dry, then ripen it with nutleaves ; it will be ready in ten days.

F r e s h nettles, or two pewter plates, will ripen cream cheese very well.

To brew very fine Welsh Ale. P o u r forty two gallons of water hot, but not quite boiling, on four bushels of malt, cover, and let it stand t h r e e hours. In the mean time infuse a pound and a half of hops in a Mttle hot water or