way in a cool place; to keep it
any length of time, cover it with a clean cloth which has been dipped in
and wrung out of beer. This cheese is excellent for rye bread
sandwiches.

A DELICIOUS CREAM CHEESE

Sweet milk is allowed to stand until it is like a jelly, but does not
separate. Then it is poured into a cheese-cloth bag and hung up to drain
until all the water is out of it and only the rich creamy substance
remains. Sometimes it takes from twelve to twenty-four hours. At the end
of this time the cheese is turned from the bag into a bowl; then to
every pint of the cheesy substance a tablespoon of butter is added and
enough salt to season it palatably. Then it is whipped up with a fork
until it is a smooth paste and enough put on a plate to make a little
brick, like a Philadelphia cheese. With two knives, one in each hand,
lightly press the cheese together in the shape of a brick, smooth it
over the top and put it away to cool. One quart of rich sour milk will
make a good sized cheese.

CHEESE BALLS, No. 1

Take one cake of cream cheese, one-quarter of a pound of chopped figs,
one-quarter of a pound of chopped walnuts, roll into balls and serve on
lettuce leaves.

CHEESE BALLS, No. 2

Mix one cake Neufchatel cheese, a piece of butter the size of the
cheese, one tablespoon of cream, one-quarter teaspoon of salt and six
dashes of Tabasco Sauce and form one large ball or several small ones
and roll in chopped pecan nuts.

CHEESE SOUFFLE

Dissolve one and one-half tablespoons of butter, add one tablespoon of
flour, stir until it loosens from the pan; add one and one-half cups of
rich milk, pepper and salt. Take from the fire, add gradually four egg
yolks and three-quarters of a cup of grated cheese, then the stiffly
beaten whites of eggs. Bake in a hot oven in china ramekins about
fifteen minutes and serve immediately.

CHEESE TIMBALS FOR TWELVE PEOPLE

Take one pint of milk, four tablespoons of flour, and use enough of the
milk to dissolve the flour, the balance put in double boiler; when it
boils, add the dissolved flour, then add one-quarter pound imported
Swiss cheese grated. Let these two boil for fifteen minutes; when cool,
add the yolks of four eggs; drop one in at a time and beat, then strain
through a fine sieve about ten minutes before you put in the pans; beat
the whites of two eggs and put in the above and mix; grease timbal
forms, fill three-quarters full only; bake in pan of boiling