Wholesome fare : a sanitary cook-book, containing the laws of food and the practice of cookery, and embodying the best British and continental receipts ; with hints and useful suggestions for the sedentary, the sick, and the convalescent / by Dr. & Mrs. Delamere.

  • Delamere, Edmund S.
Date:
1878
Catalogue details

Licence: Public Domain Mark

Credit: Wholesome fare : a sanitary cook-book, containing the laws of food and the practice of cookery, and embodying the best British and continental receipts ; with hints and useful suggestions for the sedentary, the sick, and the convalescent / by Dr. & Mrs. Delamere. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    fire. Then pack them smoothly in the barrel, and close tightly. You may put half an ounce of bergamot with them, to overpower the smell of the whisky which they will contract. Camphor, cedar-shavings, snuff, cloves, and other spices and volatile and essential oils, are pre- ventives against the attacks of insects, which cannot exist in a confined space that is filled with a poisoned atmosphere. Home-Made Cheese. The following are receipts, from the Gardeners’ Chronicle and Agricultural Gazette, for Cream Cheese and Bath Cheese,—the one a rich, and the other an ordinary, curd : Cream Cheese. Take a quart of cream, or, if not desired very rich, add thereto one pint of new milk; warm it in hot water, till it is about the heat of milk from the cow; add rennet (a table-spoonful); let it stand till thick; then break it slightly with a spoon, and place it in the frame, in which you have previously put a fine canvas cloth; press it slightly with a weight; let it stand a few hours; then put a finer cloth in the frame, and shift the cheese into it. A little powdered salt may be sprinkled over the cloth. It will be fit for use in a day or two. Bath Cheese. To one gallon of new milk add two quarts of cold spring water, and rennet sufficient to turn it (not hard). Take it gently out with the skimming- dish, and lay it in the vat until full. Put a weight upon it, and apply dry cloths for a day or two when turned out on a plate. Cover it with another plate, and turn it occasionally. It will be ready for use in about a fortnight.