Cottage Cheese
Heat sour milk slowly until the whey rises to the top, pour the whey off, put the curd in a bag, and let it drip for six hours without squeezing. Put the curd into a bowl and break into fine pieces with a wooden spoon; season with salt and mix into a paste with a little cream or butter. Mould into balls, if desired, and keep in a cold place. (It is best when fresh.)
Rice Pudding
| ½ c. rice | ⅓ c. sugar | |
| 2 c. milk | ⅛ tsp. salt | |
| 2 eggs | ½ tsp. vanilla |
Scald the milk in a double boiler. Add the prepared rice and cook until soft. Beat the egg-yolks, sugar, and salt together until well mixed. Stir into the rice and cook for 3 minutes. Remove from the heat and serve cold. Serves eight.
Cornstarch Pudding
¼ c. sugar | ||
5 tbsp. cornstarch, or ½ c. flour | ||
1 tsp. vanilla, or other flavouring | ||
3 c. milk | ||
1 egg | ||
Mix the sugar and cornstarch thoroughly. Add one cup of cold milk and stir until smooth. Heat the remainder of the milk in a double boiler; add the cornstarch mixture slowly, stirring constantly until it begins to thicken. Continue cooking for 20 minutes. Beat the egg well, add the hot pudding slowly, strain, and cool. Serve with milk or cream and sugar. (The egg may be omitted, if desired.) Serves eight.
For chocolate cornstarch pudding, use ¼ cup of sugar additional and two squares of chocolate. Melt the chocolate carefully, add the sugar, and add to the cornstarch mixture.
For caramel cornstarch pudding, use 1 cup of brown sugar and ½ cup of boiling water. Heat the sugar until it becomes a light-brown liquid, add the boiling water, and stir until the sugar is all dissolved. Let it cool; then add to the cornstarch mixture.