Having dipped off most of the whey, the remainder is poured slowly into a strainer to drain out still more whey, and cut into inch cubes, salting them until they seem a trifle too salty. It can be pressed in a round or square hoop, as you may choose, though there will be less waste in the round. Such a hoop may be a round tin can or one of wood with a follower in both ends of the hoop to hold the curd, and must stand on a draining board. It must be lined with a cloth long enough to twist over the top of the curd before the top follower is put in.

The curd is pressed slightly for eight to twelve hours by placing a weight on the top follower. During pressing, remove the cheese occasionally to trim it and shape it and get its final cap on. Stand the pressed, green cheese in a cool place until dry and then dip it quickly into hot beef tallow or paraffin. Keep it in a cool, dry room not warmer than 60 degrees.

Dock Greens

The curly leaf dock which grows wild in undisturbed fence corners is even more wholesome and palatable than spinach.

Chicken Pilau

The rooster is the foundation for the famous dish of chicken and rice which the French call "pilau." Make it by boiling the chicken until the meat comes off the bones. Season well, and add enough rice to thicken the stew. Cook until the rice is soft. The stew should be thick enough to eat with a fork. Served with a green salad or stewed fruit, this makes a complete meal.

Sausage and Hominy

When you want a hearty dish for supper, spread cold boiled hominy over the bottom of a baking dish, moisten it with milk, season with a little salt and pepper and slice over it some sausage. Bake in a rather hot oven for twenty minutes, or until the sausage is well cooked, and serve hot.

Potato Pancakes

One cupful of riced potatoes, half a teaspoonful of salt, one egg beaten, one tablespoonful of flour, quarter of a cupful of milk. Mix the above ingredients in the order given, beat thoroughly and bake on an aluminum griddle to save fat.

Pennsylvania Pepper-Hash

Pepper-hash is a good old Pennsylvania relish which is delicious served with oysters, codfish balls, cold meats, etc. It is easily made and keeps indefinitely. The proportions vary, but one red and one green sweet pepper to about a pound of cabbage is a good rule, more cabbage may be added if desired. Also one teaspoonful each of celery and mustard seed, two teaspoonfuls of sugar, a tiny piece of horse-radish and enough vinegar to cover the mixture. Remove the seeds from the peppers, cut them and the cabbage into shreds, then chop fine. Sprinkle with a tablespoonful of salt, stand aside for an hour, then drain all water away. Add other ingredients, mix, then pack down hard in a crock or glass jar, pour on the vinegar, diluted if necessary, and cover, but do not seal. In summertime, a few nasturtium leaves may take the place of the horseradish, which will prevent fermentation. During the winter, if sweet peppers are not available, one or two cucumber pickles and a red pepper-pod (containing the seeds) will make a relish which tastes as good as it looks.

Saving Cooked Cereals

No cooked cereal needs to be wasted. Even a teaspoonful can be added to the batter for hot cakes or muffins. A small quantity of oatmeal may be used to thicken a soup.

Grape Foam

Grape foam, which consists simply of the white of one egg beaten stiff and added to two tablespoonfuls of grape juice, is a delightful drink for an invalid. It will quench the thirst of fever and prove nutritious as well. Orange albumen is prepared in the same way, using orange juice instead of grape juice.

Italian Polenta

Polenta, an Italian way of serving corn-meal, makes almost a meal in itself. Put slices of cold mush in a baking dish, cover with a cupful of sliced onions that have been fried in ham or bacon fat; over these pour two cupfuls of canned tomatoes and cover all with a cupful of grated cheese; bake until the cheese is melted and slightly browned.

Buckwheat Spice Cakes

Buckwheat spice cakes offer an excellent way in which to use up your surplus buckwheat flour. Use three-fourths of a cupful of sugar, three tablespoonfuls of fat, one egg, one cupful of sweet milk, one cupful of buckwheat flour, two teaspoonfuls of baking-powder, one-half teaspoonful of salt, three teaspoonfuls of cinnamon, one-quarter of a teaspoonful of cloves, three teaspoonfuls of vanilla. Mix like an ordinary cake. Bake in muffin tins in a moderate oven.

Goldenrod Eggs

Goldenrod eggs make a wholesome and attractive dish. Boil until hard as many eggs as are needed. Cut the whites in narrow strips and place on slices of toast. Pour over this a white sauce, and sprinkle the egg yolks, pressed through a potato ricer, over the top. White sauce is made by rubbing to a paste two tablespoonfuls each of flour and butter, then pour on gradually (stirring all the while) a cupful of hot milk. Bring to boiling point and season with salt and white or cayenne pepper.

Spinach Properly Cooked

Spinach, "the broom of the stomach," ought to be on the spring dinner-table several times a week, and asparagus the other days. Wash well some young spinach leaves, shake off the water, put in a hot stew-pan. Shake and stir until the juice of the leaves comes out and they seem to be melted, then cover and cook slowly for twenty minutes. Cooked thus all of the valuable vegetable salts are retained. It may be eaten with butter or vinegar, as preferred. Slices of hard boiled egg add to its appearance and flavor.

Roasting In Paper

The French have a way of making a year-old fowl as tender as one that is half the age, by wrapping it in brown paper before it is put into the oven, and allowing it to cook in the envelope until it is nearly done. The paper retains the juices, allows the fowl to cook slowly and evenly and grow tender before the outside is browned. At the last the paper is removed long enough to bring the surface of the fowl to the desired color. Young mutton can be brought to lamblike tenderness in the same way, and roast veal may be cooked thoroughly without the hard outer crust which sometimes spoils this meat when roasted.

Barley Cereal

Barley is one of the grains recommended as an occasional substitute for wheat, and though it has hitherto been principally used for soups and gruel for babies and invalids, it is nourishing and palatable; it builds muscle and makes bone. To use as a cereal, wash four tablespoonfuls of the barley and put it into a double boiler with a quart of cold water and a teaspoonful of salt. Do not stir but let it cook for two hours. It should swell to four times its original size, and be like jelly. Raisins can be cooked with it, if desired. Serve with cream.

Skim-Milk Bread

Skimmed milk used in bread in place of water adds as much protein to a pound loaf of bread as there is in one egg. It gives a softness of texture to bread that adds particularly to the palatability of graham or bran bread.

Potato Muffins

Potato and corn-meal muffins are delicious. To make them use two tablespoonfuls of fat, one tablespoonful of sugar, one egg well beaten, one cupful of milk, one cupful of mashed potatoes, one cupful of corn-meal, four teaspoonfuls of baking-powder, one teaspoonful of salt. Mix in the order given, put in muffin pans and bake forty minutes in a hot oven.

Mixed Breakfast Food

A delicious and nutritious breakfast food can be easily made by mixing together equal parts of bran, oatmeal and corn-meal. A few raisins chopped finely and mixed thoroughly into the porridge just before removing from the fire will add greatly to the flavor and no sugar will be needed. Stir the cereal gradually into boiling water and allow it to cook slowly for about fifteen or twenty minutes. If there is any left over, it can be fried like cold mush.

Boiled Rice

Boiled rice should be prepared thus: Wash a cupful of rice in several waters. Then drop it slowly into a quart of boiling water, salt to taste, boil for fifteen minutes, cover and place on the back of the stove where it will finish swelling without burning. Do not stir. Arrange the rice in a ring on a hot dish and place in the center any meat hash, stew, creamed fish or chicken. Nothing more is needed for dinner but a dessert of stewed fruit or a green salad.

Mock Cherry Pie

A good substitute for the cherry pie that you will want to serve on Washington’s birthday is made by cooking together one cupful of cranberries, cut in half, a half cupful of seeded raisins, a half cupful of water and a dust of flour. When the cranberries are done, add one teaspoonful of vanilla and sugar to taste. Line a pie plate with good pastry, put in the filling, add the top crust and bake.

Boiled Soy-Beans

Boiled soy-beans form the basis of many nourishing dishes. As thorough cooking is essential, follow these directions: Soak two cupfuls of dried beans for twenty-four hours. Drain, add boiling water, one tablespoonful of salt and a pinch of baking-soda and simmer four hours. To cook the beans more economically, boil for one-half hour and finish cooking in the fireless cooker. The beans may also be cooked with one-half pound of fat salt pork, cut in cubes.

Pop-Corn Cereal

Allow the children to make their own crisp breakfast food. Pop-corn, fresh, warm and crisp, smothered in whole milk and dusted with sugar, is delicious. The children will enjoy this food because they can prepare it and eat it perfectly fresh. Pop-corn pudding will also please the children. Run two cupfuls of pop-corn through the food grinder, add two cupfuls of milk, one tablespoonful of butter, a half cupful of sugar, an egg beaten light, and a sprinkle of salt. Bake half an hour and serve warm.