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Mrs Malbory 41

The Angelot Cheese

Take 3 gallons of New Milk & a gallon & ½ of Creane; boyle th^e Creame
wi^th some Large Maes, theⁿ Cool it till it be as cold as New Milk, theⁿ
put the^m both together wi^th so much Runnet as is fit, & let it come to
kardl, theⁿ take up th^e Curds wi^th a floating dish & lay the^m in you^r bath,
& wi^th yo^ur Curds stir any ^in a Little Salt, & wheⁿ th^e Curd is all in the bath let it
Stand till th^e next day then churn it & cast on a Little Salt on th^e side
for 4 dayes turn it everyday once, & as it dryes rub it wi^th Clothes
and if any crack be in it put some butter in it & when you
take it out of th^e bath; rub it about th^e sides wi^th Salt; the best time
to make the^m is in July & they maybe eaten th^e winter After!

{ L Liost} A Creame Cheese

Take 1 gallon & halfe of Stroakings & put to it 1 quart of boyling
water & one handful of Mary gold flowers boyled in th^e water
& Strained, theⁿ put in yo^ur Runnet & as th^e Cheese cloth withhold it
gently drop in & out it into yo^ur bath & so make yo^ur Cheese; theⁿ
turne it into a dry cloth into th^e bath, & put it into th^e press &
after it hath bin in th^e presse an hour take it out & shift it into
dry clothes & so continue shifting it 5 or 6 times about 5 of th^e
Clock in th^e afternoon, take it out & Salt it & put it into a dry
Cloth againe & let it be there till bedtime theⁿ take it out of
th^e presse & shift it into dry Clothes for twice a day 4 or 5 dayes
theⁿ put it into fresh Nettles & let it lyd in Nettles Shifting them
every dy fresh till it be redy to eat; in a fortnight or 3 weeks
it will be redy to Eat; this a very good Cheese!

A Cold Creame

Take a pint of Sack white or Redish, & a good quantitie
of Sugar, a quart of good Creame a Leamon cut round & a Little
Nutmeg & a Little Cynomon a Sprig of Rosemary, & pour
the^m together & let them Stand a while then beat it up wi^th a Rod
till it rise & so take it of wi^th a Spoone as it Riseth, & lay
it In the pot or Glasses & so serve it up!