Page 41 - The Lost Ways

1875 Cottage Cheese

Allow milk to form clabber. Skim off cream once clabbered. Set the clabbered milk on very

low heat, and cut in 1 inch squares.

Place a colander into the clabber. Skim off whey that rises into the colander.

When the clabber becomes firm, rinse with cold water. Squeeze liquid out, and press into

a ball. Crumble into a bowl.

Mix curds with thick cream.

Blue-Flower Featherbed

❖ 1 loaf of crusty bread

❖ 1 1/4 cups of Muenster cheese
❖ 1 3/4 cups of Ricotta cheese
❖ 1 cup of green onions
❖ 6 eggs
❖ 1 cup of milk

Prep Time: 5 minutes; Cook Time: 50 minutes

Butter a 9-inch cast iron skillet. Slice your loaf into 12 slices about 1/2 inch thick. Layer
your bread, cheeses, and green onions until you have used up all the bread. Whisk your
eggs and milk together with some salt and pepper. Pour the mixture over the layers.
Cover this, and allow it to sit in the refrigerator for at least an hour. Preheat the oven to
350 degrees. Bake for 50 minutes or until the egg mix begins to puff and brown.

Side Pork and Mormon Gravy

❖ 8 thick slices side pork (or thick-cut bacon strips)
❖ 4 tablespoons meat drippings
❖ 3 tablespoons flour
❖ 2 cups milk
❖ Salt, pepper, and paprika

Cook Time: 5 minutes

Begin by frying your bacon on both sides in a cast iron skillet till crisp. Add the meat
drippings to the pan, and remove the bacon. Take the pan off the heat, and add your

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