Curd Fritters.
1 quart sweet milk.
2 glasses white wine.
1 teaspoonful liquid rennet.
5 eggs, whipped light.
4 table-spoonfuls prepared flour.
2 table-spoonfuls powdered sugar.
Nutmeg to taste.
Scald the milk, and pour in the wine and rennet. Take from the fire, cover, and let it stand until curd and whey are well separated. Drain off every drop of the latter, and dry the curd by laying for a few minutes upon a soft, clean cloth. Beat yolks and sugar together, whip in the curd until fully mixed; then the flour, nutmeg and whites. The batter should be smooth, and rather thick.
Have ready some butter in a small frying-pan; drop in the fritters a few at a time, and fry quickly. Drain upon a warm sieve, lay within a dish lined with white paper, or a clean napkin; sift powdered sugar over them, and eat with jelly sauce.