Pennsylvania Cream Cheese.

The cheese called by this name is not in reality made of cream. Take

three gallons of milk, warm from the cow, and strain it into a tub, have

a piece of rennet two inches square, soaked in half a pint of water for

several hours, drain off the water, and stir it in; when it is

sufficiently turned, cut the curd, spread a thin linen cloth over the

top, and as the whey rises, dip it off with a saucer, put the curd as

whole as possible into a cheese-hoop about the size of a dinner plate,

first spreading a wet cloth inside, then fold the cloth smoothly over

the top, put a weight on the top heavy enough to make the whey drain out

gradually. In six or seven hours it will be ready to take out of the

press, when rub it over with fine salt, set it in a dry dark place,

change it from one plate to another twice a day, and it will be fit for

use in less than a week.