Canadian grocer July-December 1898 . ined toget too soft, put sticks between the boxes tokeep them from heating. Cheese exposedfor sale should be kept under a glass cover. NEUFCHATEL AND CREAM CHEESE keep best exposed to the air. Do not coverthem, as they are apt to mould. Do notget more than one weeks supply, as theyare better fresh. FROMAGE DE BRIE AND CAMEMBERT keep well in the original boxes. If theyshould get soft, they will harden by beingexposed to the air, by removing the coverfrom the box and putting them in a coolplace. If too hard, they can be made soft byputting them under a glass
Canadian grocer July-December 1898 . ined toget too soft, put sticks between the boxes tokeep them from heating. Cheese exposedfor sale should be kept under a glass cover. NEUFCHATEL AND CREAM CHEESE keep best exposed to the air. Do not coverthem, as they are apt to mould. Do notget more than one weeks supply, as theyare better fresh. FROMAGE DE BRIE AND CAMEMBERT keep well in the original boxes. If theyshould get soft, they will harden by beingexposed to the air, by removing the coverfrom the box and putting them in a coolplace. If too hard, they can be made soft byputting them under a glass cover. If thewrappers become soiled, re-wrap them. CANADIAN CHEESE. Ordinary Canadian factory, or cheddarcheese, should be always kept in a coolplace, and, if new, should be turned, tobegin with, twice a week. Afterwards,once a fortnight until cut. Sometimes, alittle butter spread on the side of the cheesenot used keeps the same from wasting anddrying. In cutting factory cheese, the wire,should always be used. 66 THE CANADIAN GROCER. mo^ fEYLON^ TEA he IMe\A/ Flavor.
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectsuperma, bookyear1898
