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Curds & Whey.
Take a small piece of rennet about two inches square
wash it thoroughly in cold water to get off all the
salt, wipe it dry, put it in a tea cup, and pour on it
just enough lukewarm water to cover it, let it set all
night, or for several hours. Then take out the rennet
& stir in the water in which it was soaked, into a
quart of new milk, which should be in a broad
dish for serving on the table, Set the milk in a
warm place until the curd is formed, and as soon
as that is the case, if the weather is warm, set in on
ice for an hour or two--

"Racahout des Arabes"
Dr Mifflin's
Half a pound of best French chocolate, One
pound of rice flour, a quarter of a pound of good
arrow-root, & a half of a pound, of sifted loaf sugar.
these materials, are to be throughly mixed, & rubbed to-
gether: a dessert spoonful of this compound, is to be
slightly moistened, with milk, or with water, as you may
prefer, then stirred into a half of a pint of boiling milk.
Excellent food for invalids - or a convalescent--

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