 | Maria Eliza Ketelby Rundell - 1808 - 460 pages
...rennet in the milk, more or less according as you like for colour and taste. When the curd is com*, break it gently, and put it in with the skimmer, till it is pressed two inches above one vat. Press it eight or ten hours. Salt it, and turn every day. Cream Cheese. Put five quarts of... | |
 | Maria Eliza Ketelby Rundell - 1824 - 544 pages
...spinach, and squeeze the juice; mix it with the rennet in the milk, more or less according as you like for colour and taste. When the curd is come, break it...till it is pressed two inches above the vat. Press it eight or ten hours. Salt it, and turn every day. Cream Cheese. Put five quarts of strippings, that... | |
 | Maria Eliza Ketelby Rundell - 1840 - 446 pages
...and squeeze the juice ; mix it with the rennet in the milk, more or less according as you like for colour and taste. When the curd is come, break it...with the skimmer, till it is pressed two inches above one vat. Press it eight or ten hours. Salt it, and turn every day. Cream Cheese. Put five quarts of... | |
 | Frederick Bishop - 1852 - 512 pages
...of spinach, squeeze the juice, mix it with the rennet in the milk, more or less, as you like it, for colour and taste ; when the curd is come break it...till it is pressed two inches above the vat, press it eight or ten hours, salt it, and turn every day. 1177- CHEESE STEWED. Take a quarter of a pound of... | |
 | John Henry Walsh - 1856 - 888 pages
...mortar with some leaves of spinach, and squeeze the juice; mix it with the rennet In the milk, moro or less, according to the preferred, colour and taste....skimmer, till it is pressed two inches above the vat. Pr*'ss it eight or. ten hours. Stdt it, and turn every day. 1192. To MAKE СКЕЛЦ CHSESK.— Put... | |
 | Maria Eliza Rundell - 1859 - 324 pages
...and squeeze the juice ; mix it with tho rennet in tho milk, more or leas according as you like for colour and taste. When the curd is come, break it...with the skimmer, till it is pressed two inches above ono vat. Press it eight or ten hours. Salt it, and turn every day. Cream Cheese.— Put five quarts... | |
 | 1860 - 458 pages
...spinach ; squeeze the juice, mix it with the rennet in the milk, more or less, as you like it, for color and taste ; when the curd is come, break it gently,...till it is pressed two inches above the vat, press it eight or ten hours, salt it, and turn every day. CHEESE TOASTED, OR A WELSH RABBIT. Take a slice of... | |
 | Cassell, ltd - 1869 - 402 pages
...squeeze the juice ; mix it with the rennet in the milk, more or less, according to the desired colour or taste. When the curd is come break it gently, and...skimmer, till it is pressed two inches above the vat. Keep it eight or ten hours ; salt it, and turn it daily. For nearly a thousand years the art of mixing... | |
 | 1899 - 792 pages
...squeeze the juice ; mix it with the rennet in the milk, more or less, according to the desired colour or taste. When the curd is come break it gently, and...skimmer, till it is pressed two inches above the vat. Keep it eigh; or ten hours ; salt it, and turn it daily. For nearly a thousand years the art of mixing... | |
 | Mary Jewry - 1879 - 778 pages
...the rennet in the milk, more or less according as you like the colour and taste. When the curd has come, break it gently, and put it in with the skimmer...till it is pressed two inches above the vat. Press it eight or ten hours, salt it, and turn it every day. Imitation of Cheshire Cheese. 2701. The milk being... | |
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... colour and taste. When the curd is come, break it gently, and put it in with the skimmer, till it is pressed two inches above the vat. Press it eight or ten hours. Salt it, and turn every day. 