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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.

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A DELICIOUS CREAM CHEESE

Sweet 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.

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Nut And Cream Cheese Sandwiches

Boston 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.

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Crackers With Cream Cheese And Guava Jelly

Spread zepherettes with cream cheese and dot with Guava jelly.

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Princess Amelia's Cream Cheese

Wash 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.

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Irish Cream Cheese

Take 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.

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Winter Cream Cheese

Take 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.

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To Make Cream Cheese Without Cream

Take 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.

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Cream Cheesecake

Two 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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