Cottage Cheese

From an
1897
cook book
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.....Says a newspaper correspondent, under date of September, 1897:
"At the dinner given by the ladies of the town of Isle La Motte, on the
island of that name in Lake Champlain, on the 6th of this month, to
the Vermont Fish and Game League, at which dinner President McKinley and Secretary of War Alger were guests, I noticed on every table nice little cottage cheeses, about as large as a big apple, and most delicious, as I made certain as soon as dinner began. I do not see why some enterprising dairyman near every large city dose not start the cottage cheese business. It would not be an expensive experiment, and there might be money in it. In New York, New Jersey, Washington and other markets, one can buy this cheese, or its congener, "smearcase," and it is a very much appreciated
article. The common Neufchatel cheese is a substitute for it, but many like the domestic cheese much better.
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Cottage Cheese No. 1.
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1 Qt. of thick sour Milk,
1 tsp. Butter,
1 saltspoon of Salt,
and 1 Tbsp. of Cream.
Scald the Milk until the Curds separates,
then strain through a cloth,
letting it drain until quite dry.
Mix with the Butter, Cream, and Salt
in a smooth paste,
and make into balls.
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Cottage Cheese No. 2.
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Take a quantity of clabbered Milk
(thickly curdled)
and beat it until the Curds separates,
pour into a coarse bag,
and hang in a cool place to drain
until the Whey ceases to run.
Then turn from the bag,
cut up with a knife,
and Salt to taste,
adding a little Cream if desired
to enrich it.
Some put in Pepper,
but as many do not like that,
it is best to omit it.
There are various seasonings used by some,
such as Sugar, Nutmeg, or Sage.
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Cottage Cheese No. 3.
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Take not less than 1 quart of thick sour Milk.
Lay a strainer cloth into the dish drainer or colander,
and turn the Milk into it.
Then pour on 1 pint or so of boiling water,
and gather in the corners of the strainer cloth
so as to work out the water and the Whey.
The hot water will sufficiently harden the curd,
and when drained it should be Salted,
and mixed with a little Cream,
and molded, or pressed in the cloth
into a round flat cake.
Care must be taken not to cook too much,
as it will be tough and leathery.
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