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To Make Cream Cheese Without Cream

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







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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