Set a china or glass dish of skimmed milk away in a warm place,
covered. When it turns—_i. e._, becomes a smooth, firm, but not tough
cake, like blanc-mange—serve in the same dish. Cut out carefully with a
large spoon, and put in saucers, with cream, powdered sugar, and nutmeg
to taste. It is better, if set on the ice for an hour before it is
brought to table. Do not let it stand until the whey separates from the
curd.
Few people know how delicious this healthful and cheap dessert can
be made, if eaten before it becomes tart and tough, with a liberal
allowance of cream and sugar. There are not many jellies and creams
superior to it.