COTTAGE CREAM CHEESE

Evening Post, Volume CXXIII, Issue 59, 11 March 1937, Page 18

COTTAGE CREAM CHEESE

So-called cream cheese is one of the most delicious and. healthy forms of delicacy, and in these days, when American salads and vegetable savouries are used so much by hostesses at all parties, cream cheese is a necessity.

Cream cheese can be used as a tasty garnishing for salads. Celery sticks stuffed with cream cheese are delicious.

Cream cheese sandwiches, made with white or wholemeal bread, with chopped gherkin, olive, or nuts, are also highly appreciated.

Fresh home-made cream cheese is very sjmple to make. The following are recipes:

(1.) Heat milk to blood warm; add lemonjuice slowly until it curdles. Drain it well through a fine cloth bag. Mix the drained curds with cream and a little salt. ' V>: : .'-■

(2.) Use milk that has soured naturally. Set the basin containing it in some hot water on the'stove and heat gradually until the curds and whey separate. Do not overheat, or the curd will be tough. Drain, and prepare'as in the first method. ' .

(3.) Use junket essence or tablets. Use according to directions on packet. Let stand twelve or eighteen hours. Gently heat until .the curd is well separated, then drain and prepare as in the first method.

When Marlene Dietrich left for England recently she telephoned Mme. Lily Dache, just back from France by the Normandie, the ship on which Miss Dietrich sailed, and told her she would order a hat or two in the morning. She bought 39 hats, and not one of them was a mannish style. Among them were many cocktail and dinner hats of the frivolous type.