Cream Cheese. (No. 2.) Maltese Cross
Make cottage cheese as directed in “Common Sense in the Household,” page 268, or, what is easier, buy two or three “pats” of the same from some honest countrywoman in the market. To each little cheese allow a table-spoonful of melted butter, and three or four of good sweet cream, with a little salt and pepper. Work in the butter first with a silver spoon, and very thoroughly, then the cream, until all is light and smooth. Make into neat rolls, or shape into miniature cheeses upon a plate; print as you would butter, and set in a cold place half an hour. They should be eaten fresh.