Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Rennet Custard

• 4 cups milk
  1 tablespoon liquid rennet
  1 tablespoon brandy
  few grains salt
  4 tablespoons sugar

Mix sugar, brandy and salt. Heat milk until lukewarm; add rennet and other ingredients; pour into serving dish and let stand until a firm curd is formed, then chill. Serve with cream and sugar.