A SELF-SUPPORTING HOME 



the curds, which we like extremely. Put 

 about two quarts into a small bag, and let 

 it hang in a dry, cool place for four or five 

 days until quite dry. Then take it out and 

 grate finely; add half a pound of currants, 

 half a cup of sugar, and three beaten eggs, 

 and fry like batter-cakes, only much thicker. 



SAVORY POT-CHEESE 



If the milk has soured rapidly into a thick 

 clabber, it may be put at once into a cheese- 

 cloth bag and hung to drip until every bit of 

 whey has run out. If not so thick, turn 

 boiling water from the tea-kettle into the pan 

 of sour milk and let it stand for a few mo- 

 ments for the curds and whey to separate. 

 As soon as this is accomplished, put into 

 the bag to drip. When the whey has been 

 disposed of, turn the curd into a basin and 

 add butter, salt, and cream, sweet or sour, to 

 make rather moist and of good flavor. Add 

 paprika, black pepper, minced sweet green 



337 



