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Cottage Cheese

Mrs. Gibbs.

Pour boiling water on the thick milk in the pan in which it has turned, stirring while you pour; as soon as the milk separates from the whey and begins to appear cooked, let it settle; in a minute or two most of the water and whey can be poured off; if not sufficiently cooked, more hot water may be used; set the pan on edge, and with your spoon or hand draw the curd to the upper side, pressing out as much water as possible; if desired, it can stand a few moments in cold water; when squeezed dry, work the curd fine, rolling it between the hands; add salt and cream to taste; in very warm weather when the milk has turned quickly, it is very palatable without the addition of cream.