Lemon Cheese—very good.
Into a quart of thick sweet cream put the juice of three lemons, with the rind finely grated; sweeten it to your taste; beat it very well; then put it into a sieve, with some fine muslin underneath it, and let it stand all night. Next day turn it out, and garnish with preserved orange or marmalade.
Half the above quantity makes a large cheese. Do not beat it till it comes to butter, but only till it is near coming. It is a very pretty dish.