an cheese-cloth and placed in a stone crock with a
cover. Placed in the crock was usually, with the butter, a bunch of
sweet clover blossoms, which imparted to the butter a delicious
flavor.

"SMIER-KASE" OR COTTAGE CHEESE

Stand a pan containing three quarts of milk in a warm place until it
becomes sour and quite thick. Stand the pan containing the thick milk
on the back part of the range, where it will heat gradually but not
cook. When the "whey" separates from the curd in the centre and forms
around the edges it is ready to use. Should the sour milk become _too
hot_ on the range, or _scald_, the curds, or smier-kase, will not
become soft and creamy. When the curd has separated from the "whey,"
pour the contents of the pan into a cheese-cloth bag and hang in the
open air to drip for several hours, when it should be ready to use.

From three quarts of sour milk you should obtain one good pound of
smier-kase. To prepare it for the table place one-half the quantity in
a bowl and add one teaspoonful of softened butter, a pinch of salt
and mix as smoothly as possible. Or the smier-kase may be molded into
small rolls, and a small quantity of finely-chopped Pimento added.
This will keep fresh several days if kept in a cool cellar or
refrigerator.

USES OF "SWEET DRIPPINGS" AND SUET

For deep frying Mary was taught to use lard and kidney suet combined.
The latter had been tried out by cutting suet in small pieces. The
suet, in an iron pan, was placed in a moderately hot oven until fat
was tried out. To prevent suet when rendered having a taste of tallow,
place in the upper part of boiler, over one containing hot water, and
stand on a hot range until all is tried out, or melted, instead of
putting it in oven. Strain into a jar and stand aside in a cool place
until wanted. Take one-third of this tried-out suet to two-thirds lard
when frying croquettes, oysters, cruellers or fritters. Suet contains
food value equal to that of lard and food fried in this fat, combined
with lard, is more wholesome than if fried in lard alone--if any food
fried in fat _ever is_ wholesome. And suet is more economical than
lard if rendered at home. Mary was taught by her Aunt to save all the
trimmings from steaks, fat left over from roasts, boiled ham, sausage,
bacon fat, etc. When different fats have been tried out, to clarify
them, add to every pound and a half of combined fat or drippings a
half cup of boiling water and a pinch of baking