lemon, with a very little powdered loaf-sugar. Heap the froth on
the top of each lump of rice.


COLD CUSTARDS.

A quart of new milk, and a half a pint of cream, mixed.
A quarter of a pound of powdered white sugar.
A large glass of white wine, in which an inch of washed rennet has
been soaked.
A nutmeg.

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.