Then turn the other sides, and do the like to them. You must take care,
not to scorch them: for then they would look yellow or red, and they must
be pure, white and smooth like Silver between polished and matte, or like a
looking Glass. This Coat preserves the substance of the Cakes within, the
longer moist. You may beat dissolved Amber, or Essence of Cinnamon, with
them.
TO MAKE SLIPP COAT CHEESE
According to the bigness of your moulds proportion your stroakings for your
Cheese-curds. To six quarts of stroakings, take a pint of Springwater: if
the weather be hot, then let the water be cold, and before you put it into
the stroakings, let them stand a while to cool after they are milked, and
then put in the water with a little Salt first stirred in it: and having
stirred it well together, let it stand a little while, and then put in
about two good spoonfuls of Runnet, stir it well together, and cover it
with a fair linnen-cloth, and when it is become hard like a thick jelly,
with a skimming-dish lay it gently into the moulds, and as it sinks down
into the moulds, fill it still up again, till all be in, which will require
some three or four hours time.
Pages:
335
336
337
338
339
340
341
342
343
344
345
346
347
348
349
350
351
352
353
354
355
356
357
358
359