168 THE STORY OF MILK 



degrees Fahrenlieit, using a dairy thermometer. Remove from heat 

 and place where it is to remain until set. Add 1/8 of a junket 

 tablet thoroughly dissolved in a tablespoon of cold water; stir while 

 adding. Cover with cloth and leave for 12 to 16 hours in even 

 temperature, about 75 degrees Fahrenlieit. At end of this period 

 there should be a slight whey on the top and when poured out the 

 curd should cleave sharply. Drain through cotton cloth, not 

 cheese-cloth. When whey has been drained out, work in 1 or 2 

 teaspoons of salt to the cheese, according to taste; 13^ to 2 pounds 

 of cheese should be obtained from a gallon of milk. 



For table use it is advisable to work in 1 or 2 tablespoons of cream 

 to the pound. For use in cooking, this is not necessary. 



One may also make cottage cheese of freshly soured milk by 

 simply heating it in a double boiler till whey fonns, letting it stand 

 an hour and then turning it into a cheese-cloth bag to drain. To 

 the dry curd foraied add sweet or sour cream and salt to taste. 

 When made in this way care must be taken that the milk is freshly 

 soured— if it is old it will have a bitter taste and the cheese will not 

 be good. 



Cottage Cheese Sandwiches 



Thin slices of rye, brown or white bread, buttered, with fillings 

 of cottage cheese in combination with jelly, marmalade, pimentoes, 

 lettuce or mayonnaise are all good. 



Cottage Cheese Club Sandwiches 



Toast slices of bread, cut diamond shape and spread with butter 

 and cottage cheese or cottage cheese alone and put together 

 with any one of the following combinations: 



Tomato, lettuce and mayonnaise dressing. 



Thin slices of ham spread with mustard and lettuce. 



Sliced, tart apple, chopped nuts and drops of French dressing. 



Sliced orange and mayonnaise. 



Sliced Spanish onion, a hot fried egg sprinkled with Worcester- 

 shire sauce. 



Thin slices of tomato, bacon, chicken, lettuce and mayonnaise 

 dressing. 



