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degrees Fahrenheit, using a dairy thermometer. Remove from heat and place where it is to remain until set. Add 1/8 of a junket tablet thoroughly dissolved in a tablespoon of cold water; stir while adding. Cover with cloth and leave for 12 to 16 hours in even temperature, about 75 degrees Fahrenheit. At end of this period there should be a slight whey on the top and when poured out the curd should cleave sharply. Drain through cotton cloth, not cheese-cloth. When whey has been drained out, work in 1 or 2 teaspoons of salt to the cheese, according to taste; 1½ to 2 pounds of cheese should be obtained from a gallon of milk.

For table use it is advisable to work in 1 or 2 tablespoons of cream to the pound. For use in cooking, this is not necessary.

One may also make cottage cheese of freshly soured milk by simply heating it in a double boiler till whey forms, letting it stand an hour and then turning it into a cheese-cloth bag to drain. To the dry curd formed add sweet or sour cream and salt to taste. When made in this way care must be taken that the milk is freshly soured—if it is old it will have a bitter taste and the cheese will not be good.

Cottage Cheese Sandwiches

Thin slices of rye, brown or white bread, buttered, with fillings of cottage cheese in combination with jelly, marmalade, pimentoes, lettuce or mayonnaise are all good.

Cottage Cheese Club Sandwiches

Toast slices of bread, cut diamond shape and spread with butter and cottage cheese or cottage cheese alone and put together with any one of the following combinations:

Tomato, lettuce and mayonnaise dressing.

Thin slices of ham spread with mustard and lettuce.

Sliced, tart apple, chopped nuts and drops of French dressing.

Sliced orange and mayonnaise.

Sliced Spanish onion, a hot fried egg sprinkled with Worcestershire sauce.

Thin slices of tomato, bacon, chicken, lettuce and mayonnaise dressing.