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{L. Liofe} A Cream Cheese {78}
Take new Milk as it comes from the Cow 5 or 6 gallons & some
Runnett as is fit as soone as it comes from th^e Cow when it is come
do not break it all but when it between two in a Cloath, & then put
it Into a Cheesefatt wi^th a Clean cloath & wi^th 3 or 4 ^l weight, & when
it is pretty well prest turn it Into a dry Cloath 5 or 6 times, then
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, then take 2 quarts of New Milk hot from the
Cow & put to the Creame & the water boyling together, put in
2 spoonfull of Runnet, then as soone as you see it begin to come
before it appears to whea take it up gently with a fleeting dish
and put it Into a Cheese fatt with a cloath under it, you must
make it In the Morning & salt it at Night, but with Little Salt
the 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 with a blade of Mace
& Sweeten it, then take 6 whites of Eggs & whip them o froth with A
whisk & after stir them Into the creame, Set it over the fire Stirr
=ing it continually till it be thick then take it from the fire &
pour it Into your custard dishes, & when you serve them up dust
some suger over them/