23 Weaver, A Quaker Woman’s Cookbook, lix; recipes for cream cheese appear in Mary Smith, The Compute House-Keeper (New Castle, Eng., 1786); and Elizabeth E. Lea, Domestic Cookery, Useful Receipts and Hints to Young Housekeepers (Baltimore, 1853). The latter work, in its recipe for “Pennsylvania Cream Cheese,” calls for the use of rennet and curds.
Quaker housewives also preserved dairy products in other ways. They simmered milk over a slow heat until it was as thick as cream, and then they bottled it; a recipe for condensed milk appeared in Margaret Hill Morris Recipe Book, 26.iii.1762, HAV.
24 Weaver, A Quaker Woman’s Cookbook, xliii.
25“Take a spoonful of salt petre to each piece of beef—mixed with salt and as much molasses as will make it like brown sugar—rub it well and let it lay three days; then make a cold pickle to bear an egg, pour it on the meat and let it lay ten days, drain it from the pickle and smoke it”; this recipe for dried beef appears in Margaret Hill Morris Recipe Book, ca. 1750, HAV.