in eight days: but in case it doth not dry well, you
must lay it on linnen-cloth, and woollen upon it, to hasten the ripening of
it.

TO MAKE A SCALDED CHEESE

Take six gallons of new milk: put to it two quarts of the evening Cream;
then put to it good runnet for winter Cheese; let it stand, till it be even
well, then sink it as long as you can get any whey out: then put it into
your fat, and set it in the press, and let it stand half an hour: in this
time turn it once. When you take it out of the Press, set on the fire two
gallons of the same whey; then put your Cheese in a big bowl, break the
Curd as small with your hands as you do your Cheese-cakes: when your whey
is scalding hot, take off the scum: lay your strainer over the Curd, and
put in your whey: take a slice, and stir up your Curd, that it may scald
all alike: put in as much whey as will cover it well: if you find that
cold, put it out, and put in more to it that is hot. Stir it as before:
then cover it with a linnen and woollen cloth: then set some new whey on
the fire, put in your Cheese-fat and suter and cloth. After three quarters
of an hour, take up the Curd, and put it into the Cheese fat, as fast, as
two can work it in: then put it into the hot cloth, and set it into the
Press. Have a care to look to it, and after a while turn it, and so keep it
in the press with turning, till the next day: then take it forth and Salt
it.

THE CREAM-COURDS

Strain your Whey, and set it on the fire: make a clear and gentle fire
under the kettle: as they rise, put in whey, so continuing, till they are
ready to skim. Then take your skimmer, and put them on the bottom of a
hair-sieve: so let them drain till they are cold. Then take them off, and
put them into a bason, and beat them with three or four spoonfuls of Cream
and Sugar.

SAVOURY TOSTED OR MELTED CHEESE

Cut pieces of quick, fat, rich, well tasted cheese, (as the best of Brye,
Cheshire, &c. or sharp thick Cream-Cheese) into a dish of thick beaten
melted Butter, that hath served for Sparages or the like, or pease, or
other boiled Sallet, or ragout of meat, or gravy of Mutton: and, if you
will, Chop some of the Asparages among it, or slices of Gambon of Bacon, or
fresh-collops, or Onions, or Sibboulets, or Anchovis, and set all this to
melt upon a Chafing-dish of Coals, and stir all well together, to
Incorporate them; and when all is of an equal consistence, strew some gross
White-Pepper on it, and eat