1lb. flour, 3 oz. caster sugar, 6 oz. lard, Dripping or butter, 4 oz. currants, 4 oz. raisins, 2 tb. of vinegar, 2 level tsps. of carbonate of soda, 1 tsp. ginger, Teacup full of milk.
Cream the butter and sugar, add in the dry ingredients and mix together. Dissolve the soda in the milk, and at the last moment stir in the vinegar. Bake in a moderate oven for 2 hours.
Utensils required:- Bath, calico bandage, carving knife, cheese rennet, salt, muslin and mould.
Method:- Heat milk to 90 degrees F., add rennet- 1tsp to 3 gallons of milk- diluted with 3 times its own amount of cold water.
Deep stir for 2 minutes. Top stir until set, to keep the cream from rising.
Leave for about 50 minutes, then cut with a carving knife in ¼ in. to ½ in. squares. Stir gently for 1 hour, gradually raising the temperature to 106 degrees F. by dipping off some whey, heating this to 120 degrees F., and putting back on to the curd.
Repeat this 3 or 4 times, until the whole is 106 degrees F. Then run off the whey, crumble up the curd and salt; 1 oz. to every 2 gallons of milk.
Put into a coarse cloth in the mould with 1 cwt. pressure. In the evening turn into a piece of muslin and put back into the mould and press again.
The next day take the cheese out and grease it. Bandage and put in a room to ripen.
Turn daily until ready for use. It can be eaten at 3 to 4 weeks old.