Mountain Custard, or “Junket.”

2 quarts of milk.
2 tablespoonfuls of sugar.
Vanilla, or other essence.
2 teaspoonfuls of liquid rennet—to be had at most of the grocers and all the druggists.

Pour the milk, slightly warmed, into a glass bowl; sweeten, flavor, and stir in the rennet. Set in a rather warm place until it is firm, like “loppered” milk or blanc-mange; then put on ice. If at the end of an hour it remains liquid, put in more rennet. Do not let it stand until the whey separates from the curd. Two hours in warm weather should be enough. Eat with cream and sugar.