536. Sweeten a half pint of rich milk to the taste. Add to this half a table spoonful of fourth proof brandy.
COTTAGE CHEESE.
537. Put some sour milk in a warm place until the whey begins to separate from the curd, but by no means let it get hard. Pour the curd into a three cornered bag in the shape of a pudding bag, hang it up and let it drain until no more water will drip from it. Then turn it out into a pan, mash the curd very fine and smooth with a wooden spoon; add as much good rich cream, as will make it about as thick as batter. Salt it to your taste. Sprinkle pepper over the top if you choose.
TO PREPARE RENNET.
538. Get a dried rennet in market, wash it in lukewarm water, but do not scrape it. Cut it up in small pieces, put them in a bottle, and pour over them a quart of Lisbon wine. After this has stood for a week a table spoonful of the wine will turn a quart of milk. Or if the use of wine is objectionable, the rennet may be preserved by hanging it in a cool dry place. And then every time you wish to use it, cut off a piece, wash it, and soak it in warm water; the water it is soaked in will turn the milk.
TO CURE HAMS.
539. The following is the Newbold receipt for curing hams.
Seven pounds of coarse salt,
Five pounds of brown sugar,
Half an ounce of pearl-ash, two ounces of saltpetre,
Four gallons of water.
Boil the above ingredients together, and skim the pickle when cold. Pour it over your hams, and let them remain in it eight weeks.
The above proportions are for one hundred pounds of meat.