wter plates to ripen. If the weather be warm, the cheese
will be ready in three weeks.--Another way. Prepare a kettle of boiling
water, put five quarts of new milk into a pan, five pints of cold water,
and five of hot. When of a proper heat, put in as much rennet as will
bring it in twenty minutes, likewise a bit of sugar. When the curd is
come, strike the skimmer three or four times down, and leave it on the
curd. In an hour or two lade it into the vat without touching it; put a
two-pound weight on it when the whey has run from it, and the vat is
full.--To make another sort of cream cheese, put as much salt to three
pints of raw cream as will season it. Stir it well, lay a cheese cloth
several times folded at the bottom of a sieve, and pour the curd upon
it. When it hardens, cover it with nettles on a pewter plate.--What is
called Rush Cream Cheese is made as follows. To a quart of fresh cream
put a pint of new milk, warm enough to give the cream a proper degree of
warmth; then add a little sugar and rennet. Set it near the fire till
the curd comes; fill a vat made in the form of a brick, of wheat straw
or rushes sewed together. Have ready a square of straw or rushes sewed
flat, to rest the vat on, and another to cover it; the vat being open at
top and bottom. Next day take it out, change it often in order to ripen,
and lay a half pound weight upon it.--Another way. Take a pint of very
thick sour cream from the top of the pan for gathering butter, lay a
napkin on two plates, and pour half into each. Let them stand twelve
hours, then put them on a fresh wet napkin in one plate, and cover with
the same. Repeat this every twelve hours, till the cheese begins to look
dry. Then ripen it with nut leaves, and it will be ready in ten days.
Fresh nettles, or two pewter plates, will ripen cream cheese very well.

CREAM PUDDING. Slice the crumb of a penny loaf into a quart of cream,
scald it over the fire, and break it with a spoon. Add to it six eggs,
with three of the whites only, half a pound of fine raisins, a quarter
of a pound of sugar, a little rose water and nutmeg. Beat it all up
together, stir in a little marrow if approved, and bake it in a dish
with paste.

CREAMS. To make an excellent cream, boil half a pint of cream and half a
pint of milk with two bay leaves, a bit of lemon peel, a few almonds
beaten to paste, with a drop of water, a little sugar, orange flower
water, and a tea-spoonful of flour rubbed down wit