MISCELLANEOUS
COTTAGE CHEESE
Take good thick milk, place it on the stove. When it begins to draw whey around the outer edge pour it into a colander or thin sack made of cheese cloth. Care should be taken not to allow the cheese to scald too hard, as it will not then work up smooth. When well drained, put it into a vessel, work it smooth with a spoon or a cheese mixer. Salt to taste and stir in sweet cream to make as thin as desired.
Sister C. J. Senseman, Covington, Ohio.
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