Let milk sour until it is very thick.

Heat to 120°, pour into a coarse cloth bag and let drain overnight.

Crumble curds until they are fine, then mix soda with cheese thoroughly.

Place in bowl, cover with a cloth and let set at room temperature for 3 days.

Stir every morning and evening.

At the end of the third day, place the bowl of cheese in the upper part of a double boiler.

Over heat, stir in salt and water until smooth.

Cheese should be thick and yellow, and have a sharp smell.

Heat fresh milk to the boiling point.

Beat eggs until lemon-colored.

Add buttermilk or sour milk, salt, and sugar.

Beat just until mixed, then pour slowly into the hot, fresh milk.

Cover and let set for 5 minutes.

Stir mixture until curds and whey separate.

With a slotted spoon lift the curds into a mold with drainage holes on the bottom.

Layer the curds into the mold lightly to prevent the cheese from packing heavily together.

Let milk sour until it becomes very thick, then heat to 115°–120°.

Pour half of milk into a coarse cloth bag to drain.

Squeeze out as much liquid as possible.

Empty curds into a bowl and crumble.

Repeat process with remaining milk.

Let crumbs set at room temperature for 2 to 3 days (up to 5 days if a stronger flavor is desired).

To crumbs (should be about 4 cups) add baking soda and mix well.

Pour in double boiler and let stand for 30 minutes, then add 1¼–1½ cups warm water.

Bring to boil, stirring constantly.

Mix in butter and salt and finally the cup of hot water, adding it ¼ cup at a time.

Cook for 10–12 minutes, stirring to dissolve crumbs.

Allow to cool, then spread on bread and serve.

Cut pineapple into small chunks.

Put into saucepan, add water and cook until tender.

Stir in sugar and continue cooking until fruit thickens and is clear.

Pour into jars.

Pour berries into saucepan.

Cover with water.

Bring to boil and continue cooking until berries are soft.

Pour into cloth bag, suspended over a bowl or dishpan, and allow to drain (do not squeeze bag so the juice remains clear).

Measure juice and return to saucepan.

Add an equal amount of sugar, stir and bring to a boil.

Cook quickly until jelly thickens.

Pour into jars.

Place washed and drained blackberries and water in saucepan.

Bring to boil and cook until soft.

Pour cooked berries into cloth bag and allow to drain (do not squeeze bag so that juice remains clear).

Measure juice and return to saucepan.

Add sugar, equal to the amount of juice, and bring to boil.

Cook on high until jelly thickens.

Pour into jars.

Place raspberries in saucepan and cover with water.

Bring to boil, then simmer slowly, uncovered, until fruit is tender.

Pour into a cloth bag, suspended over a bowl or dishpan, and let drain without squeezing the bag (to allow juice to remain clear).

Return juice to saucepan (should be about 2 cups) and stir in vinegar and cream of tartar (adjust amounts if juice quantity is different).

Bring to boil and continue cooking on high until jelly thickens.

Pour into jars.

Stir fruit and sugar together.

Let stand in cool place for 12–18 hours.

Bring to boil, stirring often.

Let simmer until fruit thickens and becomes clear, about 40 minutes.

Continue to stir throughout cooking time.

Spoon into jars.

Mix together, bring to boil and cook for 20 minutes, stirring frequently.

Put through food press.

Pour into pint jars.

Remove papery skin from rhubarb, then cut into ½” pieces.

Place in saucepan with water, sugar, zest of oranges, and juice squeezed form oranges.

Bring to boil.

Simmer for 30 minutes, stirring constantly.

Pour into jars.