1903 The still-room by C. Roundell

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 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. it is allowed to drain until it is sufficiently solid

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