Put one quart of rich sweet milk into a porcelain saucepan over the fire, and when it is just hot enough to drink stir into it two tablespoonfuls of cider vinegar; stir the milk fast whilst you put the vinegar in slowly, cover the saucepan and keep it where it will keep hot but not scalding. In four hours the curd will have formed, then put it into a linen cloth, hang it up until the whey has run out, then put the curd into a bowl with one gill of sweet cream and rub it together with the back of the spoon against the bowl until it is very fine, then stir in one tablespoonful of white granulated sugar and serve with cream, sugar and powdered cinnamon or a cream sauce. Milk can be turned with rennet, sour wine, lemon and vinegar.

Wine Cottage Cheese

Put two quarts of rich sour unskimmed milk with half a pint of sherry wine into a porcelain saucepan, cover it and set it where it will be quite warm, but not scalding hot. When the curd has formed put it all into a linen cloth, hang it up, and when the whey has run out put the curd into a bowl with one gill of thick sweet cream and rub it together with the back of the spoon against the bowl until it is very fine, then put in two even ta-blespoonfuls of white granulated sugar and serve with sweetened cream. Cottage cheese made by this receipt is very fine; the wine gives it a delicious flavor, and the whey with the addition of a little more wine and sugar makes a fine healthy drink.