rennet, as for cheese; drain it. When dry crumble it fine and shake it through a coarse sieve into a basin ; then beat it well with 4 02s. of butter or more. If the milk is not rich, then mix together in another basin the beaten yolks of 4 eggs, 4 ounces of cracker powder sifted, the juice of 2 lemons and the grated rinds of 4; 4 ounces of pounded white sugar, some powdered cinnamon or nutmeg grated. Beat these up well together until perfectly smooth, forming a stiff cream, then add slowly with the curd in the basin; then mix again well together, then butter some small tart pans and line them with some puff paste, put some of the butter in each and bake in a quick oven.
N. B. If you have no rennet to turn your good milk, use the juice of 1 lemon or a teaspoonful of soda or culinary alkali to each quart of milk. You should drain this curd well, as before.
Some persons do not use any eggs, but good, sweet milk instead.
Bread Cheese Cakes.—Melt 6 ounces of butter in a pint of new milk and pour it hot over 1 lb. of bread crumbs; let it stand to be quite cold, then add 6 ozs. currants, 6 ozs. sugar, 1-4 oz. of grated nutmeg; beat all quite smooth with the yolks of 8 and whites of 5 eggs. Add, if you choose, a glass of brandy; bake in patty-pans lined with paste for 20 minutes. These cheese cakes are as good as those of curd.
Rennet.—The Bavarian way, consists in turning out the contents of the skin of the stomach, wiping off all the specks or dirt with a cloth, then blowing up the skin and filling it with air like a bladder; the ends are tied with a string and a little salt applied to this part only. The skin treated in this way, soon dries perfectly and is sweet as could be desired. This way is preferable to the common one; it keeps better, can be folded up and carried anywhere.
Rennet.—2 square inches from the bottom ofthecalve's stomach are sufficient for a cheese of 60 lbs.
Rennet Wine.—Rub the salt from the calve's stomach and put it into a bottle and fill it up with good Madeira wine. A substitute for rennet is the juice of a lemon or a teaspoonful of soda to a quart of milk. A tablespoonful of rennet wine is sufficient for 2 quarts of milk ; put in when warm.
Cheese and Ale.—Cut some good, rich cheese into thin slices, carefully removing the rind, lay them in a dish over a lamp ; spread each piece with mustard and pour over as much ale as will cover them; stew till the cheese is quite dissolved. Toast and ale should be served with this; the toast should be thick and well browned, and hot ale, with or without spices, poured over it.
Boiled Cheese.—Four ounces of good, rich cheese, 2 oz. of fresh butter and a tablespoonful of cream ; cut the cheese into thin slices,