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POTATO CHEESE (other ways)

A better potato cheese than that produced by following the preceding recipe may be made with four pounds of potato paste, and two pounds of milk and rennet; one still better by mixing three pounds of potato paste with three pounds of milk and rennet; and one better still by adding three pounds of milk and rennet to two pounds of potato paste. But the most delicate of potato cheese is prepared in the following manner. Mix one part of potato paste with three parts of milk and rennet salted. Knead in the way prescribed in the foregoing recipe, and leave the mixture in the moulds for three or four days, when at the bottom of each mould there will be found a layer of cheese about three-quarters of an inch thick. On the surface of this spread with a spoon a piece of fresh butter a little larger than a plover's egg, and over this strew a mixture of pounded mace and caraway-seeds. On this now place another similar cheese, with the same ingredients spread over its surface. Continue adding cheese after cheese until the basket is full. After a time, which varies according to the state of the weather, all these layers will be found adhering together and forming one large cheese. Take this out, and place it on a board to dry gradually. This cheese will keep for many years.