HINTS. TO PREPARE RENNET FOR CURD

North Otago Times, Volume XXXIV, Issue 6978, 1 March 1890, Page 4

HINTS. TO PREPARE RENNET FOR CURD

LIN© CHEESE. Take tho etomach of a oilf m ioou as it ia killed and ocour inside and out with lalt, after it ie cleared of tho card alwayg found in it« Lot it drain a few bourn, tbeu sew it up with two good biiodfullfl of salt in it, or stretch it on a stick well salted, or keep it in the salt wet, aud toak a bit, which will do over and over again by adding freati water.

PORE CHEESE. Cut ft pound of lean pork into small I ieoes like diet, and chop very finely *bout as much of the inside fat of the pig. There should be rather more tban less of the iat. Mix them to. getber in a bowl, and season ratbtr highly with salt, pepper, and herbs. Sage, savoury thyme, and sweet basil may all be used freely. Mix well, and pi ess the ingredients together into a mas*. Put it into a baking dish, Tery oloßoly presied together ; make it quite smooth o» the top, and bake ulowly in a good oren. It should come out compact enough to be eaten in slices when cold. It it really a yery hd joy able relish.

A contemporary point! oat that a very pretty costume bas tbii season teen inaugurated by some fashionable brides. The idea consists in placing io tbo bnde's bouquet as many blossoms of one particular kind as tbere are bridesmaids, and one of tbese flowers, on her return from churck, tbe newlymade wife presents to eaoh of her attendant maidens as a sourenir. To one of tbe blossoms a ring is attaohed, aud it is, ef course, suggested that the recipient of this particular blossom will be tbe next bride.