Boiled cheese and other cheese recepes

KOCH KAESE (BOILED CHEESE)

Press one quart of fine cottage cheese through a coarse sieve or
colander and set it away in a cool place for a week, stirring it once or
twice during that time; when it has become quite strong, stir it smooth
with a wooden or silver spoon; add a saltspoon of salt and one-fourth as
much of caraway seed, yolks of two eggs and an even tablespoon of flour
which has been previously dissolved in about one-half cup of cold milk;
stir the flour and milk until it is a smooth paste, adding a lump of
butter, about the size of an egg; add all to the cheese. Put the cheese
on to boil until quite thick; stirring occasionally; boil altogether
about one-half hour, stirring constantly the last ten minutes; the
cheese must look smooth as velvet. Pour it into a dish which has been
previously rinsed in cold water. Set it away in a cool place; to keep it
any length of time, cover it with a clean cloth which has been dipped in
and wrung out of beer. This cheese is excellent for rye bread
sandwiches.

COTTAGE CHEESE (POT CHEESE)

Heat sour milk slowly until the whey rises to the top; pour it off, put
the curd in a bag and let it dry for six hours without squeezing it.
Pour it into a bowl and break it fine with a wooden spoon. Season with
salt. Mold into balls and keep in a cool place. It is best when fresh.

CHEESE BALLS, No. 1

Take one cake of cream cheese, one-quarter of a pound of chopped figs,
one-quarter of a pound of chopped walnuts, roll into balls and serve on
lettuce leaves.

CHEESE BALLS, No. 2

Mix one cake Neufchatel cheese, a piece of butter the size of the
cheese, one tablespoon of cream, one-quarter teaspoon of salt and six
dashes of Tabasco Sauce and form one large ball or several small ones
and roll in chopped pecan nuts.

CHEESE SOUFFLE

Dissolve one and one-half tablespoons of butter, add one tablespoon of
flour, stir until it loosens from the pan; add one and one-half cups of
rich milk, pepper and salt. Take from the fire, add gradually four egg
yolks and three-quarters of a cup of grated cheese, then the stiffly
beaten whites of eggs. Bake in a hot oven in china ramekins about
fifteen minutes and serve immediately.