File:The Boston Cooking School magazine of culinary science and domestic economics (1908) (14763865911).jpg

Identifier: bostoncookingsch19hill_7 (find matches)
Title: The Boston Cooking School magazine of culinary science and domestic economics
Year: 1896 (1890s)
Authors: Hill, Janet McKenzie, 1852-1933, ed Boston Cooking School (Boston, Mass.)
Subjects: Home economics Cooking
Publisher: Boston : Boston Cooking-School Magazine
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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as themilk curdles the whey is drawn off, andthe curd, thoroughly kneaded, is pressedinto moulds. This process is repeateduntil practically all the whey has beenextracted and the curd is compara-tively dry. It is then wrapped in alinen cloth and kept for ten or twelvedays until it becomes quite solid. Thecloth is then removed, and the cheeseis put into a salt lye. Afterward alittle more dry salt is sprinkled on thecheese until the maker thinks it is saltenough to insure its keeping. It isnext put into a vessel and washed withwhey and scraped to remove the whitecrust. It is then carried into a coolroom and laid on shelves, where it isturned frequently and allowed to ripen.The ripening process lasts for some twoto three months, the round balls takingon the fine yellow color or the reddishhue peculiar to Edam cheese. Thecheeses intended for export to thiscountry are rendered still more brilliantby dyeing the rind with a vegetabledve. Buy advertised goods — do not accept substitutestvi
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The Boston Cooking-School Magazine Vol. XIII APRIL, 1909 Xo. 9 The Catching of the Mackerel By Albert C. Church OF the many varieties of salt-water fish the mackerel isheld in highest esteem. Theynot only possess a remarkably fineflavor, but also take more kindly tosalting than any other, and many claimare improved by it. Fresh mackerel are in season fromthe first of April till the latter part offall, at which time they are at theirbest, owing to their fat condition. Itmay seem strange that little is knownregarding this erratic fish, yet such isthe fact; and, beyond the general lo-cation of their summer haunts, little isdefinitely known of their habits. Of lateyears the catch has dwindled to suchan alarming proportion that the gov-ernment is endeavoring to locate thesource of the schools which make theirannual appearance along the Atlanticcoast and, if possible, take such meas-ures as may tend to increase theirpropagation. Where these fish passthe winter is a matter of pure con-jectur

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