MISCELLANEOUS
EGG CHEESE
Put 4 quarts of fresh milk into a copper kettle and heat to the boiling point. While the milk is being heated beat 10 eggs thoroughly, and into the eggs stir 1 quart of thick milk; now stir this slowly into the hot milk, boil and stir it constantly until it curdles just enough to separate the cheese from the whey. Line a tin straining dish with a thin white cloth, strain off the whey and allow the cheese to cool. The straining dish will give shape to the cheese. Eat by cutting off in slices about 1/5 inch thick, lay it on a piece of bread and spread with molasses.
Sister Sadie A. Bombeger, Palmyra, Pa.
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