The New Cyclopædia of Domestic Economy, And Practical Housekeeper
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In our eReader you can find the full English version of the book. Read The New Cyclopædia of Domestic Economy, And Practical Housekeeper Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The New Cyclopædia of Domestic Economy, And Practical Housekeeper
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To quickly assess the difficulty of the text, read a short excerpt:
Put rennet into warm fresh milk, soaked in a little warm water, and add salt. Half a pint of rennet water will turn three pails of milk. Cut the curd into squares ; afterwards break it up and let it stand a few minutes ; pour off the whey, tie up the curd, and hang it up to drain dry. Then chop it up in a cheese tray, put it in a cloth in the cheese mould, and press it in the screw press half an hour. Then cut it up fine, salt it, and press again for twenty-four hours, wetting the cloth previou...sly. Take it out and turn, and put it in again in a clean wet cloth, and renew this process for three or four days. Then rub the cheese with butler or lard, and set it away in a dry place or in a wire safe.
Wipe and grease it till the rind is firm, and turn it every day for several weeks.
138S.— SMEARCASE OR COTTAGE CHEESE.
Set by the fire some milk beginning to sour, till a curd is formed : then pour off the whey, tie the curd in a cloth, and hang it up to drain, not squeezing it.
Drain it twelve hours.
What to read after The New Cyclopædia of Domestic Economy, And Practical Housekeeper?
You can find similar books in the "Read Also" column, or choose other free books by E F Elizabeth Fries Ellet to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Put rennet into warm fresh milk, soaked in a little warm water, and add salt. Half a pint of rennet water will turn three pails of milk. Cut the curd into squares ; afterwards break it up and let it stand a few minutes ; pour off the whey, tie up the curd, and hang it up to drain dry. Then chop it up in a cheese tray, put it in a cloth in the cheese mould, and press it in the screw press half an hour. Then cut it up fine, salt it, and press again for twenty-four hours, wetting the cloth previou...sly. Take it out and turn, and put it in again in a clean wet cloth, and renew this process for three or four days. Then rub the cheese with butler or lard, and set it away in a dry place or in a wire safe.
Wipe and grease it till the rind is firm, and turn it every day for several weeks.
138S.— SMEARCASE OR COTTAGE CHEESE.
Set by the fire some milk beginning to sour, till a curd is formed : then pour off the whey, tie the curd in a cloth, and hang it up to drain, not squeezing it.
Drain it twelve hours.
What to read after The New Cyclopædia of Domestic Economy, And Practical Housekeeper?
You can find similar books in the "Read Also" column, or choose other free books by E F Elizabeth Fries Ellet to read onlineMoreLess
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