Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Rennet Custard.

1 pint of sweet milk.

2 tablespoonfuls of sugar.

1/8 of a nutmeg.

1 tablespoonful of rennet wine, or

1/2 tablespoonful of essence of rennet.

Make the milk blood-warm, and then add the sugar and rennet wine, stirring only enough to mix the ingredients. Pour this into glass custard cups, and grate the nutmeg over the custards. Let them stand in a warm room until the mixture becomes firm; then set in a cold place until serving time.

The prepared rennet, which can be bought in small bottles, may be substituted for the rennet wine.