Steep a piece of rennet, about an inch square, in a small tea-cupful of water, boiled and become a little cool. Then warm a quart of new milk, to the same temperature as from the cow, and when in this state, add a table-spoonful of the rennet. Let it stand before the fire until it thickens, then in a vessel of boiling water, on the fire, to separate the curds from the milk.
Pour into boiling milk as much vinegar or lemon juice as will make a small quantity clear, dilute with warm water till it be of an agreeable acid; sweeten it to taste.
Strew into a pint of milk, just coming to a boil, flour of mustard to turn it; let it stand a few minutes, then strain it.
Into a pint of boiling milk pour 2 table-spoonsful of treacle, stir briskly till it curdles, then strain it.
Beat 2 oz. of sweet, and 2 or 3 bitter almonds, with a tea-spoonful of orange-flower water, to a paste: mix them with a quart of milk and water, and sweeten with sugar or capillaire. Some add a little brandy.
Pare 6 lemons very thin, and put the rinds into 3 pints of boiling water, and keep covered till cold. Boil 1 lb. of lump sugar in water to make a thin syrup, with the white of an egg to clear it. Squeeze 8 lemons in a separate bason, mix all together, add a quart of boiling milk, and pass it through a jelly bag till clear. Keep it till the next day.—Or: pour boiling water on a little of the peel, and cover close. Boil water and sugar together to a thin
