Milk.............................

Essence of pepsin (Fairchild's)......

1 pint.

2 teaspoonfuls.

(Wine of pepsin or liquid rennet may also be used.)

Heat the milk to a temperature of 100° F. (lukewarm), and add, with gentle stirring, the curdling agent; allow to stand until firmly curded, and serve with sugar, nutmeg, or cream as desired.

Junket With Egg

A good custard may be made by adding two eggs, beaten to a froth and sweetened with four teaspoonfuls of sugar to the pint of milk, and then curdling with essence of pepsin. It is well to pour this, when prepared, into coffee cups, one of which will be enough to serve at a time.