Cottage Cheese
This is a good way of using up a pan of milk that is found to be turning sour. Or you may turn it, on purpose, by stirring in a spoonful of cider vinegar. Having covered it, set it in a warm place till it becomes a curd. Then pour off the liquid, and tie up the curd in a clean linen bag with a pointed end, and set a bowl under it to catch the droppings; but do not squeeze it. After it has drained ten or twelve hours, transfer the curd to a deep dish, enrich it with some cream, and press and chop it with a large spoon till it is a soft mass; adding, as you proceed, an ounce or more of nice fresh butter. Then set it on ice till tea-time.