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may be made by taking up a little dough, pulling out to thickness of doughnuts,
cut two and one-half inches in length, drop in boiling lard, and fry like
doughnuts; to be eaten with butter like biscuit.
Cut thin slices of bread, remove the crust, and toast quickly; butter it, and
cover with thin slices of rather new rich cheese, spread over a very little
made-mustard, and place on a pie-tin or plate in a hot oven till the cheese is
melted, when cut in square pieces of any size desired, and serve at once on a
hot platter, as it is quite spoiled if allowed to get cold.
The mustard may be omitted if desired;
and some think it more delicate to dip the toast quickly, after buttering, into
a shallow pan of boiling water; have some cheese ready melted in a cup, and pour
some over each slice. The best way to serve is to have little plates made hot,
place a slice on each plate, and serve one to each person.
CURD OR COTTAGE CHEESE.
Set a gallon or more of clabbered milk on the stove hearth or in the oven after
cooking a meal, leaving the door open; turn it around frequently, and cut the
curd in squares with a knife, stirring gently now and then till about as warm as
the finger will bear, and the whey shows all around the curd; pour all into a
coarse bag, and hang to drain in a cool place for three or four hours, or over
night if made in the evening. When wanted, turn from the bag, chop rather coarse
with a knife, and dress with salt, pepper, and sweet cream.
Some mash and rub thoroughly with the cream;
others dress with sugar, cream, and a little nutmeg, omitting the salt and
Another way is to chop fine, add salt to taste, work in a very little cream
or butter, and mold into round balls.
This dish is in perfection in the summer, when milk sours and thickens very
quickly. It should be very cold when served. A nice way is to pour the milk
before it has thickened into a glass dish, and when thick set on ice for an hour
or two, and it is ready to serve, and is really a very pretty addition to the
supper table. Serve in sauce dishes or deep dessert plates, sprinkle with sugar
(maple is nice), and a little grated nutmeg if liked.
is an addition to many kinds of breads, cakes, and puddings, making them more
light and tender. Wash, peel, and grate into an earthen pan filled with pure,
soft cold water; when the water begins to clear by the settling of the pulp to
the bottom, pour off the water and add more, stir pulp with hand, rub through a
hair sieve, pour on more water, let stand until clear, pour off and renew again,
repeating several times until the farina is perfectly white and the water clear.
The air darkens it, and it must be
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