Mountain Custard, or Junket. ✠
Take a piece of rennet an inch long, or a teaspoonful of the wine in which rennet is kept, to each quart of milk. Season with vanilla or lemon, a little nutmeg, and a tablespoonful of sugar to each part. More will retard the formation. Set in a warm place—near the fire, or on the kitchen table—closely covered. Look at it from time to time, and if, in the course of an hour, there are no signs of stiffening, add more rennet. When it is firm, like blanc-mange, and before the whey separates from the curd, remove the rennet, and set upon ice until it is wanted. Serve with powdered sugar and cream.