Cottage Cheese

Ingredients

• two most of the water
• salt

Directions

1. Mrs. A. M. Gibbs.

2. Pour boiling water on the thick milk in the pan in which it has turned, stirring while you pour ; as soon as

3. VALUABLE KECTPES. 167

4. the milk separates from the whey and begins to appear cooked, let it settle ; in a minute or two most of the water and whey can be poured off; if not sufficiently cooked, more hot water may be used ; set the pan on edge, and with your spoon or. hand draw the curd to the upper side, pressing out as much water as possible ; if desired, it can stand a few moments in cold water ; when squeezed dry, work the curd fine, rolling it between the hands ; add salt and cream to taste ; in ver)' warm weather when the milk has turned quickly, it is very palatable without the addi- tion of cream.