Curds and whey: New milk, from which no cream has been taken, makes the best curd and a little rennet, a very little, is used to produce the curd which should be taken up in a sieve and drained over a bowl. What comes out by draining is the whey, and this, when cold, is a most refreshing and wholesome drink. Sometimes curds and whey together are served in saucers with fresh cream and sugar on top. All methods of serving curds and cream make this an acceptable dessert, but in addition the curd is often pressed into a mould to exclude all whey and this solid curd is sold by weight for eating with cooked fruit.