Irish Cream Cheese. Take a quart of very thick cream, and stir well into it two spoonfuls of salt. Double a napkin in two, and lay it in a punchbowl. Pour the cream into it; turn the four corners over the cream, and let it stand for two days. Put it into a dry cloth within a little wooden cheese-vat; turn it into dry cloths twice a day till it is quite dry, and it will be fit to eat in a few days. Keep it in clean cloths in a cool place.
Bury, Lady Charolette, Campbell, The Lady's Own Cookery Book, and a New Dinner-tale Directory, 1844.
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