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The
StilLRoom
for
two
and
a
half
quarts
of
milk
and
one
quart
of
cream.
The
curd
is
fit
to
cut
in
from
six
to
eight
hours,
when
it is
removed
into
a
cloth,
in
which
it
is
allowed
to
drain
until
it is
sufficiently
solid
and
consistent
to
press.
Removed
into
a
clean
cloth,
it
is
laid
within
a
wooden
frame
with
open
sides,
and
pressed
with
a
close-fitting
follower
of
wood,
heavy
enough
to
cause
the
whey
to
drain
away
without
any
loss
of
cream.
This
pressure,
with
one
or
two
manipula-
tions,
with
the
object
of
maintaining
evenness
of
consistence,
continues
until
the
curd
is
as
thick
as
an
ice
cream,
when
it
is
pressed
into
specially
made
paper-lined
moulds.
It
may
be
eaten
about
three
days
later.
To
pot
Cheese,
—
A
pleasant
form
of
potted
food
is
made
by
pounding
together
in
a
mortar
a
pound
of
cheese,
three
ounces
of
quite
fresh
butter,
and
half
a
table-spoonful
each
of
castor
sugar
and
made
mustard.
This
mixture
should
be
packed
in
jars,
covered
with
clarified
butter,
and
securely
covered.
It
should
not
be
kept
longer
than
a
fortnight.
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