Page:Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.djvu/44

34 COLD CUSTARDS.

Mix together the milk, cream, and sugar. Stir the wine into it, and pour the mixture into your custard-cups. Set them in a warm place near the fire, till they become a firm curd. Then set them on ice, or in a very cold place. Grate nutmeg over them.

CURDS AND WHEY. Take a small piece of rennet about two inches square. Wash it very clean in cold water, to get all the salt off, and wipe it dry. Put it in a tea-cup, and pour on it just enough of lukewarm water to cover it. Let it set all night, or for several hours. Then take out the rennet, and stir the water in which it was soaked, into a quart of milk, which should be in a broad dish.

Set the milk in a warm place, till it becomes a firm curd. As soon as the curd is completely made, set it in a cool place, or on ice (if in summer) for two or three hours before you want to use it.

Eat it with wine, sugar, and nutmeg.

The, whey, drained from the curd, in an excellent drink for invalids.