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Cottage Cheese

For making this cheese the milk should Place not be too sour; as soon as it gets thick it is ready to use. the pan of milk over a kettle of hot water and heat almost to the boiling point. When it has been in the heat six or eight minutes, take a large spoon and turn the milk over by spoonfuls, bringing the hot part on top. When the whey has become so hot that it cannot be touched by the finger, turn all into a colander to drain. When free of whey, add salt generously, and butter and pepper as desired. Press the mixture into a dish, or shape it into small balls. This cheese is much improved by the addition of a few spoonfuls of cream at the time of seasoning.