Junket
Having turned a quart of rich milk, by stirring into it a half tea-cupful of the water in which two or three square inches of rennet has been soaked for several hours, set the milk in a covered pitcher, in a warm place, till it becomes a firm curd, the whey separating from it, and looking thin and greenish. Keep it on ice till just before it is wanted for table. Then transfer it to a large bowl, and sweeten it well with white sugar. Mix in two glasses of sweet wine, and grate over it a nutmeg. It is very nice with extract of vanilla added to the wine, &c.
It is not a good way to preserve a rennet by cutting it into little pieces, and keeping it in wine, stirring the wine into milk when you wish to form a curd. If turned with rennet wine, the curd will never separate completely from the whey, which will therefore be always thick and whitish. By using rennet water, the whey will be pure, thin, and of a light green, and the curd very white and firm. In Philadelphia market, dried rennets (which will keep a year or two hanging up in a cool dry closet) are universally used to make curds, and are always to be bought at small prices. They are cured by salting them, and stretching on a bent rod. To use this rennet, cut off a small bit, and soak it several hours, or over night, in a cup of lukewarm water. Then stir this water into the milk.