COLD CUSTARD.
324. Sweeten to your taste, one quart of milk with white sugar; stir into it a table spoonful of wine in which a rennet has been soaked; if this does not flavor the milk sufficiently add some more wine without the rennet; or, if the use of wine is an objection, the rennet may be soaked in water. In warm weather one hour before it is to be served will be the proper time to make it, as it is not good if the curd is hard. As soon as the rennet is put into the milk stir it and pour it in cups to coagulate. Or you may serve it in a glass bowl. It is to be eaten with cream.
It may be made as above directed, without the sugar, and served with sweetened cream and grated nutmeg.