This cheese is greatly improved by the addition of fresh cream. Allow two tablespoonsful of cream to the cheese from one quart of milk. Mash the cheese with a fork and lightly beat the cream into it.
_Note_. Cheese-cloth, sometimes known as cream-cloth, may be bought at most large drapers' shops at from 6d. to 8d. per yard. One yard cuts into four cloths large enough for straining the cheese from one quart of milk. Ordinary muslin is not so useful as it is liable to tear. Wash in warm water (no soap or soda), then scald well.
These should be well washed in lukewarm water and examined for worms' eggs, etc. Then cover with distilled water and let stand for 12 hours or until quite soft and swollen. Prunes, figs, and raisins are all nice treated in this way.
2 tablespoons fresh cream, the white of 1 egg.
Put the white of egg on to a plate and beat to a stiff froth with the flat of a knife. (A palette knife is the best.) Then beat the cream into it. This makes a nourishing dressing for either vegetable salad or fruit salad. Especially suitable for invalids and persons of weak digestion.
Wash the kernels and dry well in a clean cloth. Spread out on the cloth and carefully pick over for bad kernels or bits of hard shell. Put through the macerator of the nut-butter mill. Well mix with the beaten pulp of a raw tomato (first plunge it into boiling water for a few minutes, after which the skin is easily removed). Raw carrot juice, or any other vegetable or fruit juice pulp may also be used.
Well scrub a medium sized carrot and grate it to a pulp on an ordinary tinned bread grater. Put the pulp into a cheese cloth and squeeze out the juice into a cup.
Cut moderately thin slices of white bread. Put into a moderate oven and bake until a golden colour.
Granose biscuits warmed in the oven until crisp serve the same purpose as twice-baked bread, _i.e.,_ a cereal food in which the starch has been dextrinised by cooking. But the biscuits being soft and flaky can be enjoyed by those for whom the twice-baked bread would be too hard.
If possible sieve all flour before measuring, as maggots are _sometimes_ to be found therein; also because tightly-compressed flour naturally measures less than flour which has been well shaken up.