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Classic
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page 105
it boil for a few minutes, strain it in a pitcher, wet the moulds, and pour it
in while hot; let it stand till it becomes thick, when it may be eaten with
sugar and cream, seasoned with peach or rose water, or with a lemon rolled in
the sugar. Some prefer seasoning the blancmange before putting it in the moulds.
It will keep in a cool place two days, and is better to be made the day before
it is eaten.
To Keep Suet for several Months.
Chop the suet you wish to preserve until summer as fine as for mince pies or
puddings, then add a table-spoonful of salt to three table-spoonsful of suet;
mix all well together, and put it in jars. Keep it tied up close, as exposure to
the air makes it strong. It should be soaked an hour before you wish to use it,
to remove the salt taste.
Skim Curds.
Put to boil a gallon of sweet milk; when it fairly boils, pour in a quart of
butter-milk; in a few minutes the curd will rise, which skim off and set by, to
cool for dessert; season it as you help to it at table, with cream and sugar to
the taste.
Whey Skim Curds.
Boil the whey, and put in a pint of sour butter-milk; when the curds rise to the
top take them off, and set them in a cold place; they make a nice dessert to eat
with sugar, cream and nutmeg.
Cheese Curds.
Put to boil a gallon of skim milk, stir into it two spoonsful of rennet wine;
when it turns, dip up the
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