First scald the quantity of milk desired; let it cool a little, then add the rennet; the directions for quantity are given on the packages of “Prepared Rennet.”  When the curd is formed, take it out on a ladle without breaking it; lay it on a thin cloth held by two persons; dash a ladleful of water over each ladleful of curd, to separate the curd; hang it up to drain the water off, and then put it under a light press for one hour; cut the curd with a thread into small pieces; lay a cloth between each two, and press for an hour; take them out, rub them with fine salt, let them lie on a board for an hour, and wash them in cold water; let them lie to drain, and in a day or two the skin will look dry; put some sweet grass under and over them, and they will soon ripen.

COTTAGE CHEESE.

Put a pan of sour or loppered milk on the stove or range where it is not too hot; let it scald until the whey rises to the top (be careful that it does not boil, or the curd will become hard and tough).  Place a clean doth or towel over a sieve and pour this whey and curd into it, living it covered to drain two or three hours; then put it into a dish and chop it fine with a spoon, adding a teaspoonful of salt, a tablespoonful of butter and enough sweet cream to make the cheese the consistency of putty.  With your hands make it into little balls flattened.  Keep it in a cool place.  Many like it made rather thin with cream, serving it in a deep dish.  You may make this cheese of sweet milk by forming the curd with prepared rennet.

SLIP.

Slip is bonny-clabber without its acidity, and so delicate is its flavor that many persons like it just as well as ice cream.  It is prepared thus:—­Make a quart of milk moderately warm; then stir into it one large spoonful of the preparation called rennet; set it by, and when cool again it will be as stiff as jelly.  It should be made only a few hours before it is to be used, or it will be tough and watery; in summer set the dish on ice after it has jellied.  It must be served with powdered sugar, nutmeg and cream.

CHEESE FONDU.

Melt an ounce of butter and whisk into it a pint of boiled milk.  Dissolve two tablespoonfuls of flour in a gill of cold milk, add it to the boiled milk and let it cool.  Beat the yolks of four eggs with a heaping teaspoonful of salt, half a teaspoonful of pepper and five ounces of grated cheese.  Whip the whites of the eggs and add them, pour the mixture into a deep tin lined with buttered paper, and allow for the rising, say four inches.  Bake twenty minutes and serve the moment it leaves the oven.

CHEESE SOUFFLE.