Rennet Custard

• 1 cup milk.
• 2 tablespoons sugar.
• 1 tablespoon

Heat milk until lukewarm, add sugar and wine; when sugar is dissolved, add rennet. Turn into a small mould, and let stand in a cool place until firm. Serve with sugar and cream. Cinnamon or nutmeg may be used in place of wine. Liquid rennet may be bought in bottles of any first-class grocer.