Put cleaned calf's rennet into white wine, in the proportion of a piece
three inches square to a pint of wine. It will be fit for use in the
course of seven or eight hours. Whenever you wish to make a pudding, put
three table-spoonsful of the wine to a quart of sweet milk, and four
table-spoonsful of powdered white sugar--flavor it with rosewater or
essence of lemon. Stir it twenty minutes, then dish it out, and grate
nutmeg over it. It should be eaten in the course of an hour after it is
made, as it soon curdles.