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Lemon Cheese Very Good

(Confectionary.) - (The Lady's Own Cookery Book)

Into a quart of thick sweet cream put the juice of three lemons, with

the rind finely grated; sweeten it to your taste; beat it very well;

then put it into a sieve, with some fine muslin underneath it, and let

it stand all night. Next day turn it out, and garnish with preserved

orange or marmalade.

Half the above quantity makes a large cheese. Do not beat it till it

comes to butter, but only till it is near coming. It is a very pretty


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