Boil a quart of new milk✪ Devonshire or Clotted Cream, and let it cool sufficiently to allow the cream to be taken off ; then rinse an earthen jar well in every part with buttermilk, and while the boiled milk is still rather warm, pour it in and add the cream gently on the top. Let it remain twenty- four hours, turn it into a deep dish, mix it with pounded sugar, and it will be ready to serve. This preparation is much eaten abroad during the summer, and is considered very wholesome. The milk, by the foregoing process, becomes a very soft curd, slightly , but not at all unpleasantly, acid in flavour. A cover, or thick folded cloth, should be placed on the jar after the milk is poured in, and it should be kept in a moderately warm place. In very sultry weather less time may be allowed for the milk to stand. Ohs. — We give this and the following receipt from an unpublished work which we have in progress, being always desirous to make such information as we possess generally useful as far as we can. CURDS AND WIIEY. Rennet is generally prepared for dairy-use by butchers, and kept in farmhouses hung in the chimney corners, where it will remain good a long time. It is the inner stomach of the calf, from which the curd is removed, and which is salted and stretched out to dry on splinters of wood, or strong wooden skewers. It should be preserved from dust and smoke (by a paper-bag or other means), and portions of it cut off as wanted. So&x a small bit in half a teacupful of warm water, and let it remain in it for an hour or two ; then pour into 452 MODERN COOKERY. [chap. XXII, a quart of warm new milk a dessertspoonful of the 1 cnnet-liquor. and keep it in a warm place until the whey appears separated from the curd, and looks clear. The smaller the proportion of rennet used, the more soft and delicate will be the curd. We write these directions from recollection, having often had the dish thus prepared, but having no memorandum at this moment of the precise proportions used. Less than an inch square cf the rennet would be sufficient, we think, for a gallon of milk, if some hours were allowed for it to turn. When rennet-whey , which is a most valuable beverage in many cases of illness, is required for an invalid to drink, a bit of the rennet, after being quickly and slightly rinsed, may be stirred at once into the warm milk, as the curd becoming hard is then of no consequence. It must be kept warm until the whey appears and is clear. It may then be strained, and given to the patient to drink, or allowed to become cold before it is taken. In feverish complaints it has often the most benign effect. Devonshire junket is merely a dish or bowl of sweetened curds and whey✪ Curds and Whey, covered with the rliick cream of scalded milk, for which see page 451. CUAi>. xxiii,] SWEET DISHES, OH ENTREMETS. 453 CHAPTER XXIII. tsto, or dnfmitfiB. Je'ly of two colours, with macedoire of fruit. TO PREPARE CALF’S FEET STOCX. The feet are usually sent in from the butcher’s ready to be dressed, but as they are sold at a very much cheaper rate when the hair has not been cleared from them, and as they may then be depended on for supplying the utmost amount of nutriment which they contain, it is often desirable to have them altogether prepared by the White and Rose-coloured Jelly, cook. In former editions of this work we directed that they should be 4 dipped into cold 454

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Boil a quart of new milk, and let it cool sufficiently to allow the cream to be taken off ; then rinse an earthen jar well in every part with buttermilk, and while the boiled milk is still rather warm, pour it in and add the cream gently on the top. Let it remain twenty- four hours, turn it into a deep dish, mix it with pounded sugar, and it will be ready to serve. This preparation is much eaten abroad during the summer, and is considered very wholesome. The milk, by the foregoing process, becomes a very soft curd, slightly , but not at all unpleasantly, acid in flavour. A cover, or thick folded cloth, should be placed on the jar after the milk is poured in, and it should be kept in a moderately warm place. In very sultry weather less time may be allowed for the milk to stand. Ohs. — We give this and the following receipt from an unpublished work which we have in progress, being always desirous to make such information as we possess generally useful as far as we can. CURDS AND WIIEY. Rennet is generally prepared for dairy-use by butchers, and kept in farmhouses hung in the chimney corners, where it will remain good a long time. It is the inner stomach of the calf, from which the curd is removed, and which is salted and stretched out to dry on splinters of wood, or strong wooden skewers. It should be preserved from dust and smoke (by a paper-bag or other means), and portions of it cut off as wanted. So&x a small bit in half a teacupful of warm water, and let it remain in it for an hour or two ; then pour into 452 MODERN COOKERY. [chap. XXII, a quart of warm new milk a dessertspoonful of the 1 cnnet-liquor. and keep it in a warm place until the whey appears separated from the curd, and looks clear. The smaller the proportion of rennet used, the more soft and delicate will be the curd. We write these directions from recollection, having often had the dish thus prepared, but having no memorandum at this moment of the precise proportions used. Less than an inch square cf the rennet would be sufficient, we think, for a gallon of milk, if some hours were allowed for it to turn. When rennet-whey , which is a most valuable beverage in many cases of illness, is required for an invalid to drink, a bit of the rennet, after being quickly and slightly rinsed, may be stirred at once into the warm milk, as the curd becoming hard is then of no consequence. It must be kept warm until the whey appears and is clear. It may then be strained, and given to the patient to drink, or allowed to become cold before it is taken. In feverish complaints it has often the most benign effect. Devonshire junket is merely a dish or bowl of sweetened curds and whey, covered with the rliick cream of scalded milk, for which see page 451. CUAi>. xxiii,] SWEET DISHES, OH ENTREMETS. 453 CHAPTER XXIII. tsto, or dnfmitfiB. Je'ly of two colours, with macedoire of fruit. TO PREPARE CALF’S FEET STOCX. The feet are usually sent in from the butcher’s ready to be dressed, but as they are sold at a very much cheaper rate when the hair has not been cleared from them, and as they may then be depended on for supplying the utmost amount of nutriment which they contain, it is often desirable to have them altogether prepared by the White and Rose-coloured Jelly, cook. In former editions of this work we directed that they should be 4 dipped into cold 454

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