Cream Cheese

Put two quarts of milk into a vessel and keep it in a cool place until it curdles, then pour this curdled milk on a hair sieve to drain, and pass it through the same sieve, standing over a deep vessel; add to it a little salt and half as much firmly beaten, unsweetened whipped cream. Take some heart-shaped tin molds, perforated with small holes, each mold one inch deep and three and a half inches long; line them with pieces of muslin and fill with the above; place these in the ice-box for two hours. When ready to serve invert on a plate, lift off the muslin and serve, accompanied by some thick and very cold cream.