Du Lait a Madame


Boil a quart of new milk, and let it cool sufficiently to allow the cream to be taken off; then rinse an earthen jar well in every part with buttermilk, and while the boiled milk is still rather warm, pour it in and add the cream gently on the top. Let it remain twenty-four hours, turn it into a deep dish, mix it with pounded sugar, and it will be ready to serve. This preparation is much eaten abroad during the summer, and is considered very wholesome. The milk, by the foregoing process, becomes a very soft curd, slightly, but not at all unpleasantly, acid in flavour. A cover, or thick folded cloth, should be placed on the jar after the milk is poured in, and it should be kept in a moderately warm place. In very sultry weather less time may be allowed for the milk to stand.

Obs.—We give this and the following receipt from an unpublished work which we have in progress, being always desirous to make such information as we possess generally useful as far as we can.