Chicken Recipes

Pudding Recipes

COLD CUSTARD MADE WITH RENNET. MRS. IRA UHLER.

Use a piece of rennet about the size of a half dollar. Take two

quarts of good sweet milk, and warm it to the heat of new milk;

sweeten to taste; flavor with nutmeg. Soak the rennet in three or

four tablespoons of warm water a few moments; then place it in the

middle of the pan of milk (with a string attached, and laid out over

the edge of the pan, so that it can be removed without breaking the

custard); set in a cool place until solid. Serve with cream. This is

a very delicate dish for invalids.

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