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Cream Cheese(Confectionary.) - (The Lady's Own Cookery Book)
Take a basin of thick cream, let it stand some time; then salt it, put a
thin cloth over a hair-sieve, and pour the cream on it. Shift the cloth
every day, till it is proper; then wrap the cheese up to ripen in nettle
or vine leaves.
A DELICIOUS CREAM CHEESESweet milk is allowed to stand until it is like a jelly, but does not
separate. Then it is poured into a cheese-cloth bag and hung up to drain
until all the water is out of it and only the rich creamy substance
remains. Sometimes it takes from twelve to twenty-four hours. At the end
of this time the cheese is turned from the bag into a bowl; then to
every pint of the cheesy substance a tablespoon of butter is added and
enough salt to season it palatably. Then it is whipped up with a fork
until it is a smooth paste and enough put on a plate to make a little
brick, like a Philadelphia cheese. With two knives, one in each hand,
lightly press the cheese together in the shape of a brick, smooth it
over the top and put it away to cool. One quart of rich sour milk will
make a good sized cheese.
Nut And Cream Cheese SandwichesBoston brown bread buttered on the loaf and cut in very thin slices;
spread with a filling of cream cheese and chopped walnut meats; press a
buttered slice over it. They may be cut in fingers, rounds or
half-moons. The proportion is three-quarters of a cup of nuts to a
ten-cent package of Philadelphia cream cheese. This quantity will make a
large number of sandwiches.
Crackers With Cream Cheese And Guava JellySpread zepherettes with cream cheese and dot with Guava jelly.
Princess Amelia's Cream CheeseWash the soap out of a napkin; double it to the required size, and put
it wet into a pewter soup-plate. Put into it a pint of cream; cover it,
and let it stand twenty-four hours unless the weather is very hot, in
which case not so long. Turn the cheese in the napkin: sprinkle a little
salt over it, and let it stand twelve hours. Then turn it into a very
dry napkin out of which all soap has been washed, and salt the other
side. It will be fit to eat in a day or two according to the weather.
Some keep it in nut leaves to ripen it.
Irish Cream CheeseTake a quart of very thick cream, and stir well into it two spoonfuls of
salt. Double a napkin in two, and lay it in a punch-bowl. Pour the cream
into it; turn the four corners over the cream, and let it stand for two
days. Put it into a dry cloth within a little wooden cheese-vat; turn it
into dry cloths twice a day till it is quite dry, and it will be fit to
eat in a few days. Keep it in clean cloths in a cool place.
Winter Cream CheeseTake twenty quarts of new milk warm from the cow; strain it into a tub;
have ready four quarts of good cream boiled to put to it, and about a
quart of spring water, boiling hot, and stir all well together; put in
your earning, and stir it well in; keep it by the fire till it is well
come. Then take it gently into a sieve to whey it, and after that put it
into a vat, either square or round, with a cheese-board upon it, of two
pounds weight at first, which is to be increased by degrees to six
pounds; turn it into dry cloths two or three times a day for a week or
ten days, and salt it with dry salt, the third day. When you take it out
of the vat, lay it upon a board, and turn and wipe it every other day
till it is dry. It is best to be made as soon as the cows go into fog.
The cheeses are fit to eat in Lent, sometimes at Christmas, according to
the state of the ground.
To Make Cream Cheese Without CreamTake a quart of milk warm from the cow and two quarts of boiling water.
When the curd is ready for the cheese-vat, put it in, without breaking
it, by a dishful at a time, and fill it up as it drains off. It must not
be pressed. The cheese-vat should have holes in it all over like a
colander. Take out the cheese when it will bear it, and ripen it upon
rushes: it must be more than nine inches deep.
Cream CheesecakeTwo quarts of cream set on a slow fire, put into it twelve eggs very
well beat and strained, stir it softly till it boils gently and breaks
into whey and a fine soft curd; then take the curd as it rises off the
whey, and put it into an earthen pan; then break four eggs more, and put
to the whey; set it on the fire, and take off the curd as before, and
put it to the rest: then add fourteen ounces of butter, half a pound of
light Naples biscuit grated fine, a quarter of a pound of almonds beat
fine with rose-water, one pound of currants, well washed and picked,
some nutmeg grated, and sugar to your taste: a short crust.
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