Persons living in the country sometimes have more milk than they can use, of which cheese may be made. Put four gallons of new milk in a clean tub that is kept for the purpose; skim your night"s milk, and put two gallons of it over the fire; when it is near boiling, put it in the tub with the new milk, and the rest of the night"s milk; it should be rather more than milk warm, if it is too warm the cheese will have a strong taste. The day before you make cheese, put a piece of rennet three inches square in a tea-cup of water, and stir it in the milk; cover the tub and let it stand in a warm place; when the curd begins to form, cut it in squares with a long wooden knife, and spread a thin towel over it. When the whey comes through the cloth, you can dip it off with a saucer, then put a thin towel in the cheese vat, put in the curd, spread the cloth over the top, put on the lid, and press it moderately about half an hour; then put it back in the tub and salt it to your taste; mix it well, and if you want it very rich put in a quarter of a pound of b.u.t.ter; it is always better to skim the night"s milk and put in b.u.t.ter, as the cream is apt to press out.
Have a clean cloth in the vat, put in the curd, close it over and put on the cover; if you have no cheese press, a heavy stone will answer the purpose; press it very gently at first, to keep the richness from running out. The next morning draw it out by the cloth, wash and wipe the vat, put in a clean cloth, and turn in the cheese upside down; do this morning and evening for two days; when you take out the cheese, and put it on a clean board; set it where the mice and flies will not get at it; rub it every morning with a little b.u.t.ter, and turn it three times a day; dust it over with cayenne pepper if you cannot keep it from the flies, and if it should crack, plaster on a piece of white paper with b.u.t.ter; it is fit for use in two weeks.
Cheese made in this way has a rich, mild taste, and most persons are fond of it. If you get eight gallons of milk a day, you may make cheese twice a week, and still have b.u.t.ter for the family. You should keep four thin cloths on purpose for cheese.
Pennsylvania Cream Cheese.
The cheese called by this name is not in reality made of cream. Take three gallons of milk, warm from the cow, and strain it into a tub, have a piece of rennet two inches square, soaked in half a pint of water for several hours, drain off the water, and stir it in; when it is sufficiently turned, cut the curd, spread a thin linen cloth over the top, and as the whey rises, dip it off with a saucer, put the curd as whole as possible into a cheese-hoop about the size of a dinner plate, first spreading a wet cloth inside, then fold the cloth smoothly over the top, put a weight on the top heavy enough to make the whey drain out gradually. In six or seven hours it will be ready to take out of the press, when rub it over with fine salt, set it in a dry dark place, change it from one plate to another twice a day, and it will be fit for use in less than a week.
To Prepare Rennet for making Whey or Cheese.
When the rennet is taken from the calf, wash it, lay it on a plate well covered with salt, put more on in two days, keep it in a cold place, in three or four days it will do to stretch on sticks, hang it up in a dry cool place, with as much salt as will stick to it, when quite dry, put it in a paper bag and hang it up, a piece two inches square soaked in two table-spoonsful of water will make a cold custard, the same piece salted and dried will do several times.
Cottage Cheese or Smearcase.
The best plan of making this dish, is to set the tin pan of clabber on a hot stove, or in a pot of water that is boiling over the fire. When the whey has risen sufficiently, pour it through a colander, and put the curd or cheese away in a cold place, and just before going to table, season it with salt and pepper to your taste, and pour some sweet cream over it.
Roasting Coffee.
Pick out the stones and black grains from the coffee, and if it is green, let it dry in an oven, or on a stove, then roast it till it is a light-brown, be careful that it does not burn, as a few burnt grains will spoil the flavor of the whole.
White coffee need not be dried before roasting, and will do in less time. Two pounds is a good quant.i.ty to roast for a small family. The whites of one or two eggs, well beaten, and stirred in the coffee when half cold, and well mixed through it, are sufficient to clear two pounds, and is the most economical way of using eggs. It will answer either for summer or winter. Some persons save egg sh.e.l.ls for clearing coffee. Many persons use coffee roasters,--but some old experienced housekeepers think that the fine flavor flies off more than when done in a dutch-oven, and constantly stirred.
If you are careful, it can be done very well in the dripping-pan of a stove. Let the coffee get quite cold, and put it away either in a canister or tight box, and keep it in a dry place. Coffee may be roasted in a dripping-pan in a brick oven. After the bread is taken out, there will be heat sufficient, put about two pounds in a pan, stir it a few times--it will roast gradually, and if not sufficiently brown, finish in a stove or before the fire. If you have a large family, by using several pans, six pounds of coffee can thus be roasted, and but little time spent on it.
Boiling Coffee.
A large tea-cupful of unground coffee will be sufficient for six persons, unless they take it very strong, (which is injurious to health,) grind it, and put it in the tin pot, with half a tea-cup of cold water, and the white of half an egg; shake it till it is mixed, then pour boiling water on it, and let it stand close to the fire, and just come to a boil, stir it, and do not let it boil over, let it keep at boiling heat five or ten minutes; then take it from the fire, and put in half a tea-cup of water to settle it, let it stand five minutes, and pour it off,--if you wish it particularly nice, strain it through a thin linen cloth, kept for the purpose, keep it by the fire till it goes to table. If you boil coffee too long, the aromatic flavor flies off.
Tea, &c.
Always be sure that the kettle is boiling when you make tea, or the flavor will not be so good, scald the pot, and allow a tea-spoonful for each person. Let green tea draw by the fire from two to five minutes.
Black tea should draw ten minutes, and is much more suitable for delicate persons than green. Persons with weak nerves should never drink strong tea and coffee. I have known instances of persons being afflicted with violent attacks of nervous head-ache, that were cured by giving up the use of tea and coffee altogether, and their general health was also improved by it. Before pouring out tea, it should be stirred with a spoon that the strength of each cup may be alike.
Milk is the best drink for children, but if that cannot be had, sweetened water, with a little milk, will do.
A New Mode of Preparing Chocolate.
Have a pound of chocolate pulverized, and put in a jar, with the same quant.i.ty of rice flour, and an ounce of arrow-root, put on coals a quart of milk, when it boils, stir in a heaped table-spoonful of the above preparation, (dissolved in a tea-cup of water,) keep stirring it until it boils again, when pour it out, drink it with sugar and cream to your taste.
This is called by some "Rac-a-haut" chocolate, and is very nice for delicate persons, as well as those in health.
LARD, TALLOW, SOAP AND CANDLES.
Rendering Lard.
The leaf lard should be rendered by itself, as it does not take so long as that with the skin on. Cut it up fine and put it in a clean pot with half a pint of water, stir it frequently and let it boil fast at first, when the cracklings are light-brown and float on the top, it is nearly done, and should cook slowly, when done, strain it into your vessels with a thin cloth put over a colander. If you put lard in stone or earthen jars, it should be cooled first, as there is danger of their cracking, white oak firkins with iron hoops, and covers to fit tight, are good to keep lard, and if taken care of will last for twenty years.
The fat that has the skin on should be cut very fine, taking the skin off first. It takes longer to boil than leaf lard, and there is more danger of burning, put a pint of water in the pot.
The skins should be boiled alone, and will do for soap-fat after the lard is out of them.
Soak the inside fat all night in salt and water; wash it in the morning, and put it to boil without any water in the pot. It is not so nice as other lard, and should be strained by itself. It does very well for frying. Lard keeps well in large tin vessels with tight covers and is not apt to mould.
Rendering Tallow.
Cut the tallow fine, and put it to boil in a large pot with a quart of water; stir it frequently and keep it boiling moderately for six hours; when the cracklings begin to turn brown, it should boil very slowly till done.
Put a little water in the bottom of your dutch-ovens or tin pans, and strain it in with a cloth over the colander, or the settlings will run through and hurt the looks of your candles.
Soap.
It requires some care and experience to have good soap; but when you once get beforehand, it is easy to keep up the supply if the ashes are good. The leystand should be made of cedar or pine boards, in the shape of a mill-hopper, and have holes bored in the bottom for the ley to run through; have four posts planted in the ground to support it; let it be high enough for a small tub to set under.
If you cannot have it under a shed, there should be a tight cover of boards to protect it from the rain. Put some sticks in the bottom of the leystand, and some straw, and pack in a bushel of ashes, then half a peck of lime, and when it is half full of ashes, put in two buckets of water, and another when you get near the top; pack it well, and put on some more water; then cover it over; pour on hot water three times a day for several days. When you are ready to make soap, have a large pot of water, which must be kept boiling, and put it on as fast as it will bear, save the strongest ley by itself, (if the ley will float an egg, it will answer,) have your soap-fat laying in strong ley through the winter, put a gallon of this in a large pot, and put to it a gallon of the strongest ley; let it boil an hour, stirring it often, then put in two gallons more of strong ley, when this has boiled, put in weak ley till the pot is full, let it boil an hour or two slowly, and be careful that it does not go over, cool some on a plate, and if thick, it is done, but if not, boil it longer. Put it away in a tight barrel, and prepare to make more soap, if you have two large pots both of them can be kept going at the same time. Several barrels of soap can be made from one ley stand. A large oil cask is good to keep soap in. If a barrel leaks, set it under a spout in a rain, or fill it with water. It is of the greatest importance to keep the soap-fat in strong ley. Have an oil barrel in the cellar, half full of strong ley, and put in cracklings, bacon skins, pot skimmings, beef bones, or any sc.r.a.ps, when eaten by ley it will take but little boiling. It is much the easiest and safest way, where there are children, to make the soap without boiling. Put four gallons of soap-fat that has been eaten with ley, in a barrel with eight gallons of strong ley, stir it two or three times a day, for a week or two, then fill it up with weaker ley, you may have several barrels making at a time, so as always to have some for use, it takes some time to make it in this way. But if you are careful, and once get ahead, you need not boil the soap unless you prefer it so, if your ley is not strong, dissolve potash in hot water and add to strengthen it.
Hard Soap.
Have fifteen pounds of clean fat to twenty gallons of clear strong ley; let it boil until thick, when put in half a peck of coa.r.s.e salt; if it does not curdle in two hours, put in more salt till it does, then pour it out in a tub to cool till the next day, when put on your pot with some weak ley, cut the soap out of the tub and boil it in this an hour, then put it in the tub, let it get cold, cut it in squares and put it on a board to dry. Unless you have plenty of ashes and soap-fat, it is much cheaper to buy hard soap than to make it. If you have but a barrel full of ashes you can make a barrel of soap, bore a hole in the bottom of a barrel, put a few sticks across, when half full of ashes put in a quart of lime and some water; keep the hole plugged up till you are ready to make the soap.
You can have a barrel of ashes put in the cellar in winter to use for washing and scrubbing, keep a tub under it to hold the ley as it drops.
Potash Soap.
Persons living in cities frequently have grease that would do to make soap, but are at a loss for ley, in consequence of burning coal instead of wood. Twelve pounds of pure grease of any kind, put with ten pounds of potash in an oil barrel, and filled with water, makes good thick soap, and is much cheaper than buying hard soap. It should be stirred frequently, and if the ingredients are put together in warm weather, and the barrel stands where it can be exposed to the heat of the sun, without danger of getting rain in it, it will be fit for use in a few weeks without the aid of fire, if you wish to make soap immediately put three pounds of potash, four of grease, and about ten gallons of water in a large iron pot, boil it over the fire, and it will make good thick soap in a few hours, it need only boil long enough to dissolve the potash, which is sometimes in very hard lumps. If you use the crumbled potash, you must put rather more of it, as it is not so strong, and a little lump of quick lime will make it turn quicker.
Another Receipt.
Two days before you wish to commence your soap, pour about two gallons of boiling water on ten or twelve pounds of potash, to dissolve it, then put it in an iron pot or kettle, with ten gallons of rain water, hang it over the fire, and when it has dissolved, pour twelve pounds of grease, which has been purified by boiling in water, (or weak ley,) into a well hooped barrel, (an oil barrel from which one head has been taken, and the bung well fastened, is best,) then pour the water in which the potash was dissolved over the grease in the barrel, and stir it for half an hour; afterwards fill up the barrel with cold soft water, and stir it every day for two weeks. If at the end of that time, the fat swims on the top, beat a pound or two more of potash fine, throw it in the barrel, stir it well, and the soap will be finished.
Labor-saving Soap.
Take two pounds salt soda, two pounds yellow bar soap, ten quarts of water. Cut the soap in thin slices, and boil all together two hours, and strain it through a cloth, let it cool and it is fit for use. Put the clothes in soak the night before you wash, and to every pail of water in which you boil them, add one pound of the soap. They will need no rubbing, merely rinse them out, and they will be perfectly clean and white. This soap can be made for two cents per pound.