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45
{(No.97)} To Stew Sallery Whole

Take the Largest & fairest Heads of Celery,
cut of the green Part, & boil the whole heads in a
Good Quantity of water & Salt, till Tender,
then have ready, a Little white Gravy, made
of any Lean meat, with a Little mace whole
Pepper & Lemon Peel Boil'd in it, Strain
it, then half the Quantity of Cream with a
Little Parsly, boil'd & Chopt in it, a Yolk of
an Egg beat, & a bit of Butter flower'd the size
of a Walnut, mix it all well together, with
with a Little Salt & the Juice of half a
Small Lemon, then pour it over your Celery
when Ready to send in

{No.98 }To Make a Cream Cheese

Take 4 Quarts of new Milk & 2 of Cream
put Rennet to it, when it Comes Cut up the
Cheese as thin as you Can with a
Seiming Dish, & lay it in the fatt till it's
full: let it stand till next Morning then
turn it Carefully least you Break it, so do
for three days, then lay it in Green Rushes
and Flannel, & it will be ready to eat in six
Days, if theweather is hot this Quantity
will make two Cheeses; straw fatts are best,