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{L. Liofe} A Cream Cheese {78}
Take new Milk as it comes from Cow 5 or 6 gallons & some
Runnett as is fit as soone as it comes from the Cow w it is come
do not break it all but when it between two in a Cloath, & th put
it Into a Cheesefatt w th a Clean cloath & w th 3 or 4 l weight, & when
it is pretty well prest turn it Into a dry Cloath 5 or 6 times, th
A Cheese
Take 2 quarts of creame & put In a blade or 2 of mace
& let it have one walme, take so much aire water in another
pan, & let it boyle, th take 2 quarts of New Milk hot from th
Cow & put to th Creame & th water boyling together, put in
2 spoonfull of Runnet, th as soone as you see it begin to com
before it appears to whea take it up gently w a fleeting dish
and put it Into a Cheese fatt w a cloath under it, you must
make it In th Morning & salt it at Night, but w Little Salt
t next morning lay it In Hay & change it twice a day
It will be redy in 2 weekes time, you must not Lay too
great a weight upon it when you presse it/
The White Custard
Take a quart of good Creame & boyl it w a blade of Mace
& Sweeten it, th take 6 whites of Eggs & whip th o froth w A
whisk & after stir them Into th creame, Set it over th fire Stirr
=ing it continually till it be thick th take it from the fire &
pour it Into yo custard dishes, & when you serve th up dust
some suger over them/
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