Warm one quart new sweet milk, add two tablespoonfuls sugar, and stir until the sugar is dissolved. Pour the mixture into a glass or china dish and add one tablespoonful liquid rennet, and set it in a warm place. If, at

the end of an hour, it has not begun to harden, stir in one teaspoonful more of rennet; it should be firm in one or two hours. Remove it to a cool place or set it on ice to cool. It should be eaten within an hour after it has hardened or it will separate into curds and whey. Serve with cream. Cold custard may be flavored with nutmeg grated over the surface, or a teaspoonful of vanilla extract or rosewater stirred in with the rennet.