Mix together a jill of rich milk, a large wine glass of rose water, and four ounces of white sugar. Add to it the beaten yolks of two eggs. Stir the mixture into a quart of the best cream; set it over hot coals, and let it just come to a boil, stirring it all the time. Then take it off, pour it into a glass bowl, and set it away to get cold. Eat it with fresh strawberries, raspberries, or with any sort of sweetmeats.
Beat well together a quart of thick cream and the yolks of eight eggs. Then gradually beat in half a pound of powdered loaf-sugar, and the grated rind of three large lemons. Put the mixture into a porcelain skillet, and set it on hot coals till it comes to a boil; then take it off, and stir it till nearly cold. Squeeze the juice of the lemons into a bowl; pour the cream upon it, and continue to stir it till quite cold. You may serve it up in a glass bowl, in glass cups, or in jelly glasses. Eat it with tarts or sweetmeats.
Beat very light six eggs, omitting the whites of two. Have ready a pint of orange juice, and stir it gradually into the beaten egg, alternately with a pound of powdered loaf-sugar. Put into a porcelain skillet the yellow rind of one orange, pared very thin; pour the mixture upon it, and set it over a slow fire. Simmer it steadily, stirring it all the time; but when nearly ready to boil, take it off, remove the orange-peel, and put the mixture into glasses to get cold.
Take a piece of rennet about three inches square, and wash it in two or three cold waters to get off the salt; wipe it dry, and fasten a string to one corner of it. Have ready in a deep dish or pan, a quart of unskimmed milk that has been warmed but not boiled. Put the rennet into it, leaving the string hanging out over the side, that you may know where to find it. Cover the pan, and set it by the fire-side or in some other warm place. When the milk becomes a firm mass of curd, and the whey looks clear and greenish, remove the rennet as gently as possible, pulling it out by the string; and set the pan in ice, or in a very cold place. Send to table with it a small pitcher of white wine, sugar and nutmeg mixed together; or a bowl of sweetened cream, with nutmeg grated over it.
You may keep rennet in white wine; cutting it in small pieces, and putting it into a glass jar with wine enough to cover it well. Either the wine or the rennet will be found good for turning milk; but do not put in both together, or the curd will become so hard and tough, as to be uneatable.
Rennets properly prepared and dried, are sold constantly in the Philadelphia markets. The cost is trifling; and it is well to have one always in the house, in case of being wanted to make whey for sick persons. They will keep a year or more.