double paper over the gallipot, and set it in the baker's oven with
household bread; in the morning take it out, and run it through a
jelly-bag, and season it with juice of lemons, and double-refin'd
sugar, and the whites of eight eggs well beaten; let it have a boil,
and run it thro' the jelly-bag again into your jelly-glasses; put a
bit of lemon-peel in the bag.

IV.--CHEESES.

_The Queen's Cheese_:--Take six quarts of the best stroakings, and
let them stand till they are cold; then set two quarts of cream on the
fire till 'tis ready to boil; then take it off, and boil a quart of
fair water, and take the yolks of two eggs, and one spoonful of sugar,
and two spoonfuls of runnet; mingle all these together, and stir it
till 'tis blood warm: when the cheese is come, use it as other cheese;
set it at night, and the third day lay the leaves of nettles under and
over it: it must be turned and wiped, and the nettles shifted every
day, and in three weeks it will be fit to eat. This cheese is made
between Michaelmas and Alhallontide.

_To make a Slip-coat Cheese_:--Take new milk and runnet, quite cold,
and when 'tis come, break it as little as you can in putting it into
the cheese-fat, and let it stand and whey itself for some time; then
cover it, and set about two pound weight on it, and when it will hold
together, turn it out of that cheese-fat, and keep it turning upon
clean cheese-fats for two or three days, till it has done wetting,
and then lay it on sharp-pointed dock-leaves till 'tis ripe: shift the
leaves often.

_To make a New-market Cheese to cut at two Years old_:--Any morning
in September, take twenty quarts of new milk warm from the cow, and
colour it with marigolds: when this is done, and the milk not cold,
get ready a quart of cream, and a quart of fair water, which must be
kept stirring over the fire till 'tis scalding hot, then stir it well
into the milk and runnet, as you do other cheese; when 'tis come, lay
cheese-cloths over it, and settle it with your hands; the more hands
the better; as the whey rises, take it away, and when 'tis clean gone,
put the curd into your fat, breaking it as little as you can; then put
it in the press, and press it gently an hour; take it out again, and
cut it in thin slices, and lay them singly on a cloth, and wipe them
dry; then put it in a tub, and break it with your hands as small as
you can, and mix with it a good handful of salt, and a quart of cold
cream; put it in