pinch of salt
1 tsp baking soda dissolved in 1 cp fresh sweet cream
1/2 lb butter
2 or 3 beaten eggs
1 - Scalt thick milk by placing it in a moderate oven (350 Degrees F.) for a few minutes.
2 - Allow to remain long enough to bake the curds.
3 - Drain off the water, put curds in an earthern vessel and keep at a moderately warm temperature (about 75 degrees F.).
4 - Each day for a week add new baked curds.
5 - At the end of the week, pour the curds into a heated pan and let simmer very slowly; bring to a slow boil without any stirring.
6 - Add a pinch of salt, baking powder dissolved in cream and the butter.
7 - Stir the mixture; continue boiling for 15 minutes.
8 - Add the beaten eggs and pour mixture into small cheese cups.