ther completely. Work the
butter well, then thoroughly work in an ounce of this mixture to every
pound of butter. The butter is to be made into half-pound rolls, and
put into the following brine--to three gallons of brine strong enough
to bear an egg, add a quarter of a pound of white sugar.

_Orange Co., N. Y. Style_

CURDS AND CREAM.

One gallon of milk will make a moderate dish. Put one spoonful of
prepared rennet to each quart of milk, and when you find that it has
become curd, tie it loosely in a thin cloth and hang it to drain; do
not wring or press the cloth; when drained, put the curd into a mug
and set in cool water, which must be frequently changed (a
refrigerator saves this trouble). When you dish it, if there is whey
in the mug, lie it gently out without pressing the curd; lay it on a
deep dish, and pour fresh cream over it; have powdered loaf-sugar to
eat with it; also hand the nutmeg grater.

Prepared rennet can be had at almost any druggist's, and at a
reasonable price.

NEW JERSEY CREAM CHEESE.

First scald the quantity of milk desired; let it cool a little, then
add the rennet; the directions for quantity are given on the packages
of "Prepared Rennet." When the curd is formed, take it out on a ladle
without breaking it; lay it on a thin cloth held by two persons; dash
a ladleful of water over each ladleful of curd, to separate the curd;
hang it up to drain the water off, and then put it under a light press
for one hour; cut the curd with a thread into small pieces; lay a
cloth between each two, and press for an hour; take them out, rub them
with fine salt, let them lie on a board for an hour, and wash them in
cold water; let them lie to drain, and in a day or two the skin will
look dry; put some sweet grass under and over them, and they will soon
ripen.

COTTAGE CHEESE.

Put a pan of sour or loppered milk on the stove or range where it is
not too hot; let it scald until the whey rises to the top (be careful
that it does not boil, or the curd will become hard and tough). Place
a clean doth or towel over a sieve and pour this whey and curd into
it, living it covered to drain two or three hours; then put it into a
dish and chop it fine with a spoon, adding a teaspoonful of salt, a
tablespoonful of butter and enough sweet cream to make the cheese the
consistency of putty. With your hands make it into little balls
flattened. Keep it in a cool place. Many like it made rather thin with
cream,