Take a piece of rennet an inch long, or a teaspoonful of the wine in
which rennet is kept, to each quart of milk. Season with vanilla or
lemon, a little nutmeg, and a tablespoonful of sugar to each part. More
will retard the formation. Set in a warm place—near the fire, or on
the kitchen table—closely covered. Look at it from time to time, and
if, in the course of an hour, there are no signs of stiffening, add
more rennet. When it is firm, like blanc-mange, and before the whey
separates from the curd, remove the rennet, and set upon ice until it
is wanted. Serve with powdered sugar and cream.