long time.

The month of August is the best time for making this cheese, which
should be kept a year before it is cut.

_Cheese, to stew._

Scrape some rich old cheese into a saucepan, with a small piece of
butter and a spoonful of cream. Let it stew till it is smooth; add the
yolk of one egg; give it a boil all together. Serve it up on a buttered
toast, and brown it with a salamander.

_Cream Cheese._

Take a basin of thick cream, let it stand some time; then salt it, put a
thin cloth over a hair-sieve, and pour the cream on it. Shift the cloth
every day, till it is proper; then wrap the cheese up to ripen in nettle
or vine leaves.

_Another._

Take a quart of new milk and a quart of cream; warm them together, and
put to it a spoonful of runnet; let it stand three hours; then take it
out with a skimming-dish; break the curd as little as possible; put it
into a straw vat, which is just big enough to hold this quantity; let it
stand in the vat two days; take it out, and sprinkle a little salt over
it; turn it every day, and it will be ready in ten days.

_Princess Amelia's Cream Cheese._

Wash the soap out of a napkin; double it to the required size, and put
it wet into a pewter soup-plate. Put into it a pint of cream; cover it,
and let it stand twenty-four hours unless the weather is very hot, in
which case not so long. Turn the cheese in the napkin: sprinkle a little
salt over it, and let it stand twelve hours. Then turn it into a very
dry napkin out of which all soap has been washed, and salt the other
side. It will be fit to eat in a day or two according to the weather.
Some keep it in nut leaves to ripen it.

_Irish Cream Cheese._

Take a quart of very thick cream, and stir well into it two spoonfuls of
salt. Double a napkin in two, and lay it in a punch-bowl. Pour the cream
into it; turn the four corners over the cream, and let it stand for two
days. Put it into a dry cloth within a little wooden cheese-vat; turn it
into dry cloths twice a day till it is quite dry, and it will be fit to
eat in a few days. Keep it in clean cloths in a cool place.

_Rush Cheese._

Take a quart of cream, put to it a gill of new milk; boil one half of it
and put it to the other; then let it stand till it is of the warmth of
new milk, after which put in a little earning, and, when sufficiently
come, break it as little as you can; put it into a vat that has a rush
bottom, lay it on a smooth board, and turn i