Milk Punch
536. Sweeten a half pint of rich milk to the taste. Add to this half a table spoonful of fourth proof brandy.
Cottage Cheese
537. Put some sour milk in a warm place until the whey begins to separate from the curd, but by no means let it get hard. Pour the curd into a three cornered bag in the shape of a pudding bag, hang it up and let it drain until no more water will drip from it. Then turn it out into a pan, mash the curd very fine and smooth with a wooden spoon; add as much good rich cream, as will make it about as thick as batter. Salt it to your taste. Sprinkle pepper over the top if you choose.