et a clean cloth be wrung out from cold water, and
wrapt round them when carried from the table. Dry cheese may be used to
advantage to grate for serving with macaroni or eating without; and any
thing tending to prevent waste, is of some consequence in a system of
domestic economy. To preserve cheeses from decay, lay them in an airy
situation, and cover them with dried leaves of the yellow star of
Bethlehem. The tender branches of the common birch, will prevent the
ravages of mites. If cheese get hard, and lose its flavour, pour some
sweet wine over four ounces of pearlash, till the liquor ceases to
ferment. Filter the solution, dip into it some clean linen cloths, cover
the cheese with them, and put in a cool dry place. Turn the cheese every
day, repeat the application for some weeks, and the cheese will recover
its former flavour and goodness.

CHEESECAKES. Strain the whey from the curd of two quarts of milk; when
rather dry, crumble it through a coarse sieve. With six ounces of fresh
butter, mix one ounce of blanched almonds pounded, a little
orange-flower water, half a glass of raisin wine, a grated biscuit, four
ounces of currants, some nutmeg and cinnamon in fine powder. Beat them
up together with three eggs, and half a pint of cream, till quite light:
then fill the pattipans three parts full.--To make a plainer sort of
cheesecakes, turn three quarts of milk to curd; break it and drain off
the whey. When quite dry, break it in a pan, with two ounces of butter,
till perfectly smooth. Add a pint and a half of thin cream or good milk,
a little sugar, cinnamon and nutmeg, and three ounces of
currants.--Another way is to mix the curd of three quarts of milk, a
pound of currants, twelve ounces of Lisbon sugar, a quarter of an ounce
of cinnamon, the same of nutmeg, the peel of one lemon chopped as fine
as possible, the yolks of eight and the whites of six eggs, a pint of
scalded cream and a glass of brandy. Put a light thin puff paste in the
pattipans, and three parts fill them.

CHEESE PUFFS. Strain some cheese curd from the whey, and beat half a
pint of it fine in a mortar, with a spoonful and a half of flour, three
eggs, but only one white. Add a spoonful of orange-flower water, a
quarter of a nutmeg, and sugar to make it pretty sweet. Lay a little of
this paste, in small round cakes, on a tin plate. If the oven be hot, a
quarter of an hour will bake them. Serve the puffs with pudding sauce.

CHERRY BRANDY. St