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Cream Curd Pudding

1 pound of dry rennet curd (product of about 4 quarts of milk). 1/2 pound of butter. 3/4 pound of sugar. 4 whole eggs. 6 yolks. Salt. 1/2 pound of raisins and currants mixed. 1 pint of milk. 1/4 pound of fine bread crumbs. Flavoring of lemon, nutmeg or almond.

Rub the curd as taken from the cheese vat or draining cloth through a seive or strainer by means of a masher. Add the other ingredients, the solids first, then the beaten eggs and cream, and flavorings. Bake in a buttered pudding pan about half an hour. Serve with custard or wine sauce. "See, here is a whole eight-gallon can of milk gone sour." "Pity. Those milkmen seldom take pains to thoroughly cool their milk before shutting it up in the cans." "Well, can you make any use of it?" "Yes, it will do very well for the preceding pudding, and is liked as well as anything else in its turn. Let it get a little better curdled, then bring it to about boiling heat; mind it don't burn at bottom; then strain through a large towel and hang the curd up in the towel to drip dry--about 12 hours. But take notice, this is not the best. It will be a curd pudding lemon flavored, but the sweet cream or milk curd made with rennet will make a pudding to resemble almonds."

Buy a dry rennet of the butcher. Place a piece of it in a bottle and fill up with water. When it has stood a few hours mix two or three spoonfuls of the liquor in a pan of milk. In two or three hours the milk will be curdled. Then scaled and drain the curd. Good for puddings, pies, cheesecakes, etc.