Pint or more of sour milk Salt Tablespoonful fresh milk

Glass milk bottle or pitcher Mixing bowl Half-yard of white cheese-cloth

If your mother will let you have some sour milk or cream, it is very easy to make cottage cheese.

Put the sour milk into a glass milk bottle, or pitcher, and let it stand in a warm room, until it begins to curd; that is, until the thick part is very thick and lumpy, and there is a little thin liquid at the bottom.

This may take twelve hours, or it may take as much as two days.

Then stand the bottle at the back of the stove, to heat slowly for fifteen or twenty minutes, until the thick part and the liquid are entirely separate.

Now take a piece of white cheese-cloth, as big as a table napkin, lay this over a bowl, and pour the whole mixture into the cloth.

Gather up the corners of the cheese-cloth and tie them together, making a sort of loose bag.

Let this hang suspended over the bowl for twenty-four hours, thus allowing the thin liquid to drip away, and the cheese to dry.

The water in the bowl can be thrown away, or given to the dog. It is good for him.

Take the firm ball of cheese out of its bag, put it in a dish, and just before you want to serve it, soften it by mixing into it a tablespoonful of fresh milk into which you have put a pinch of salt.

This ought to be nicer cheese than you can buy at any store, and is very good eaten with jam and bread-and-butter.