NEUFGHATEL AND CREAM CHEESE, 



21 



NeufcMtel attachment. — The attachment for molding Neufchatel 

 and pimiento-cream cheeses consists of a tin form having a conical 

 shape with a tube attached. The cone has a 2|-inch base which 

 gradually tapers down 

 to a tube whose diam- 

 eter is 1^ inches. 

 (See fig. 10.) The 

 distance from the base 

 of the cone to the tube 

 attached is 3^ inches: 

 the tube is about 5 

 inches long. A verti- 

 cal lip about one-quar- 

 ter of an inch across 

 makes it possible to 

 connect the tube to 

 the food chopper; the 

 attachment fits into 

 the ring of the chop- 

 per. 



Creain-cheese attach- 

 ment. — The cream- 

 cheese attachment con- 

 sists of a ring to which a rectangular-shaped molding tube is soldered. 

 (See fig. 10.) . The base of the tube is 2^ inches wide and fifteen- 



FiG. 9. 



-Under view of cheese hopper, showiuj 

 attachment. 



method of 



Fig. 10. — Molding attachments for Neufchatel and cream cheese. 



sixteenths of an inch thick. The delivery end of the tube, which is 2-J- 

 inches wide and three-quarters of an inch thick, is cut back one- 

 third of an inch at each corner and V-shaped pieces of tin removed. 



