This is that preparation of milk vulgarly called Smear Case. Take a pan of milk that has just began to turn sour; cover it, and set it by the fire till it becomes a curd. Pour off the whey from the top, and tie up the curd in a pointed linen bag, and hang it up to drain; setting something under it to catch the droppings. Do not squeeze it. Let it drain all night, and in the morning put the curd into a pan, (adding some rich cream,) and work it very fine with a spoon, chopping and pressing it till about the consistence of a soft bread pudding. To a soup plate of the fine curd put a tea-spoonful of salt; and a piece of butter about the size of a walnut; mixing all thoroughly together. Having prepared the whole in this manner, put it into a stone or china vessel; cover it closely, and set it in a cold place till tea time. You may make it of milk that is entirely sweet by forming the curd with rennet.
Toast some slices of bread, (having cut off the crust,) butter them, and keep them hot. Grate or shave down with a knife some fine mellow cheese: and, if it is not very rich, mix with it a few small bits of butter. Put it into a cheese-toaster, or into a skillet, and add to it a tea-spoonful of made mustard; a little cayenne pepper; and if you choose, a wine glass of fresh porter or of red wine. Stir the mixture over hot coals, till it is completely dissolved; and then brown it by holding over it a salamander, or a red-hot shovel. Lay the toast in the bottom and round the sides of a deep dish; put the melted cheese upon it, and serve it up as hot as possible, with dry toast in a separate plate; and accompanied by porter or ale.
This preparation of cheese is for a plain supper.
Dry cheese is frequently grated on little plates for the tea-table.
To each square of a chocolate cake allow three jills, or a chocolate cup and a half of boiling water. Scrape down the chocolate with a knife, and mix it first to a paste with a small quantity of the hot water; just enough to melt it in. Then put it into a block tin pot with the remainder of the water; set it on hot coals; cover it, and let it boil (stirring it twice) till the liquid is one third reduced. Supply that third with cream or rich milk; stir it again, and take it off the fire. Serve it up as hot as possible, with dry toast, or dry rusk. It chills immediately. If you wish it frothed, pour it into the cup, and twirl round in it the little wooden instrument called a chocolate mill, till you nave covered the top with foam.
In buying tea, it is best to get it by the box, of an importer, that you may be sure of having it fresh, and unmixed with any that is old and of inferior quality. The box should be kept in a very dry place. If green tea is good, it will look green in the cup when poured out. Black tea should be dark coloured and have a fragrant flowery smell. The best pots for making tea are those of china. Metal and Wedgwood tea-pots by frequent use will often communicate a disagreeable taste to the tea. This disadvantage may be remedied in Wedgwood ware, by occasionally boiling the tea-pots in a vessel of hot water.