Instructions: Use a piece of rennet about the size of a half dollar. Take two quarts of good sweet milk, and warm it to the heat of new milk; sweeten to taste; flavor with nutmeg. Soak the rennet in three or four tablespoons of warm water a few moments; then place it in the middle of the pan of milk (with a string attached, and laid out over the edge of the pan, so that it can be removed without breaking the custard); set in a cool place until solid. Serve with cream. This is a very delicate dish for invalids.

POTATO PUDDING. MRS. J. F. McNEAL.

One and one-half pints of mashed potato, one teacup of sugar, one-half cup of butter, one cup of flour, one quart of milk, four eggs, and salt to taste. Flavor with lemon, nutmeg, or vanilla. Bake one hour.

QUEEN PUDDING. MRS. T. J. McMURRAY.

One pint of bread crumbs, one quart of milk, one cup of sugar, the yolks of four eggs, the grated rind of one lemon, and a piece of butter the size of a hens egg. Bake like a custard. When done, cover with the whites of the eggs, beaten to a stiff froth with one cup of sugar and the juice of the lemon. Put back in oven, and brown lightly.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.