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Cottage Cheese

Place a panful of clabbered milk over a pan of hot water. Let it heat slowly till the curd separates; do not allow to boil or it will be tough. Strain through a cloth bag and press out all the whey; stir in a little butter and salt, and as much thick sweet cream as possible and still have it retain its form when turned from a mold or rolled into balls. Work it well with a spoon until it becomes fine-grained.-Anne Warner.