(Easter Cheese) EGG ROLL 15 eggs 1 qt. milk 5 or 6 whole black peppers, crushed Pinch of salt Pour milk into saucepan and bring to a boil. Beat eggs slightly and add gradually to the milk. Cook over low heat for about seven (7) minutes. Add pepper and salt. Stir constantly so mixture won*t scorch. Pour mixture into a linen towel or cheesecloth, squeeze and tie tightly. Hang and let drain for two hours. Cover with wet napkin and place in refrigerator.
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