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Cup Cheese
From an old cook book

Three-quarters fill a wide pan with thick, sour milk and place in the oven. Set the gauge at about 300�, making sure of a mild, steady heat. Oven heat makes a tough curd and that is what you want for cup cheese. When the curds and whey have separated, drain off the whey and pack the cheese in a crock. Salt. Add more curds prepared in this manner every day for a week. At the end of the week, take the cheese from the crock, place in a kettle, and melt over low heat. Then bring slowly to a boil and add:

1 cup cream
1 cup butter
1 teaspoon soda
1 beaten egg

Boil together slowly for a few minutes, then pour into cups and cool. The Pennsylvania Dutch save their old cups for this purpose and the cheese is taken to market in them. This is a softer cheese than Ball Cheese.

* Pennsylvania Dutch Idioms and Expressions


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