mon juice.

Strain the lemon juice and pour it into the boiling milk. Lay a piece of
fine, well-scalded muslin over a colander. Pour the curdled milk into
this. When it has drained draw the edges of the muslin together and
squeeze and press the cheese. Leave it in the muslin in the colander, with
a weight on it for 12 hours. It will then be ready to serve.

This cheese is almost tasteless, and many people prefer it so. But if the
flavour of lemon is liked, use more lemon juice. The whey squeezed from
the cheese is a wholesome drink when quite fresh.

XIII.--EXTRA RECIPES.

1. BARLEY WATER.

1 dessert spoon Robinson's "Patent" Barley, 1/2 a lemon, 3 lumps cane
sugar.

Rub the lumps of sugar on the lemon until they are bright yellow in colour
and quite wet. (It is the fragrant juice contained in the yellow surface
of the lemon rind that gives the delicious lemon flavour without acidity.)
Mix the barley to a thin paste with a little cold water. This is poured
into a pint of boiling water, well stirred until it comes to the boil
again and then left to boil for five minutes, after which it is done. Add
the sugar and lemon juice.

2. BOILED HOMINY.

Take one part of Hominy and 2-1/2 parts of water. Have the water boiling;
add the hominy and boil for fifteen minutes; keep stirring to keep from
burning.

3. BROWN GRAVY.

1 dessert-spoon butter, 1 dessert-spoon white flour, hot water.

Melt the butter in a small iron saucepan or frying pan and sprinkle into
it the flour. Keep stirring gently with a wooden spoon until the flour is
a rich dark brown, but not burnt, or the flavour will be spoilt. Then add
very gently, stirring well all the time, rather less than half-a-pint of
hot water. Stir until the mixture boils, when it should be a smooth brown
gravy to which any flavouring may be added. Strained tomato pulp is a nice
addition, but a teaspoonful of lemon juice will suffice.

4. BUTTERED RICE AND PEAS.

1 cup unpolished rice, 3 cups water, 2 cups fresh-shelled peas, 1
tablespoon finely chopped parsley, 1 teaspoon lemon juice, butter size of
walnut.

Put the rice on in the water and bring gradually to the boil. Boil hard
for five minutes, stirring once or twice. Draw it to side of stove, where
it is comparatively cool, or, if a gas stove is used, put the saucepan on
an asbestos mat and turn the gas as low as possible. The water should now
gradually steam away, leaving the rice dry and well cooked.