has absorbed sufficient water to be moist
inside--then put it in a bake pan, without any cover, and heat it very
hot. If broken pieces of bread are put in the oven, five or six hours
after baking, and rusked, they will keep good a long time. Sour heavy
bread, treated in this manner, will make very decent cakes and puddings,
provided there is enough saleratus used in making them to correct the
acidity of the bread. Rich cake, that has wine or brandy in it, will
remain good in cold weather several months, if it is kept in a cool, dry
place. The day in which it is to be eaten, put it in a cake pan, and set
it in a bake pan that has half a pint of water in it--set on the
bake-pan cover, and let the cake bake till it is heated very hot. Let it
get cold before cutting it.

380. _To preserve Cheese from Insects._

Cover the cheese, while whole, with a paste made of wheat flour; then
wrap a cloth round it, and cover it with the paste. Keep the cheese in a
cool, dry place. Cheese that has skippers in it, if kept till cold
weather, will be freed from them.

381. _To pot Cheese._

Cheese that has begun to mould, can be kept from becoming any more so,
by being treated in the following manner: Cut off the mouldy part, and
if the cheese is dry, grate it--if not, pound it fine in a mortar,
together with the crust. To each pound of it, when fine, put a
table-spoonful of brandy--mix it in well with the cheese, then press it
down tight, in a clean stone pot, and lay a paper wet in brandy on the
top of it. Cover the pot up tight, and keep it in a cool, dry place.
This is also a good way to treat dry pieces of cheese. Potted cheese is
best when a year old. It will keep several years, without any danger of
its breeding insects.

382. _To pot Butter for winter use._

Mix a large spoonful of salt, a table-spoonful of powdered white-sugar,
and one of saltpetre. Work this quantity into six pounds of fresh-made
butter. Put the butter into a stone pot, that is thoroughly cleansed.
When you have finished putting down your butter, cover it with a layer
of salt, and let it remain covered until cold weather.

383. _To make Salt Butter Fresh._

When butter has too much salt in it, put to each pound of it a quart of
fresh milk, and churn it an hour; then treat it like fresh butter,
working in the usual quantity of salt. A little white sugar worked in,
improves it. This is said to be equal to fresh butter. Salt may be taken
out of a sm