Set a pan of clabbered milk on the stove when there is not much fire, and let it heat slowly without burniug on the bottom. When it shows signs of boiling it should be taken off, as actual boiling makes the curd tough. Pour it into a piece of muslin, tie and hang on a nail to drip until next day. Chop up the ball of curd and mix with salt, pepper and cream to taste, or cream or sweet milk and sugar.

Sells well at the dairy lunch houses When for sale in that way it is not necessary to add any seasonings but a little salt. Serve in saucers.

Cost of material - one gallon sour milk value 20 cents will yield 12 ounces of cheese, which chopped and moistened with milk makes 3 half pints, or 6 of the little cheeses done up in tinfoil that we find for sale in the stores.