FARM DAIRYING 



I teaspoonful vanilla. 



I junket tablet, or a few drops of rennet. 



A little powdered sugar and cinnamon. 

 Crush the junket tablet and dissolve in one table- 

 spoonful of cold water. Heat the milk and sugar, 

 stirring constantly until it reaches ioo°, or blood 

 heat. Add the flavoring and dissolved tablet. 

 Stir well and pour into a serving dish or sherbet 

 cups. Let stand in a warm place until the milk 

 sets. Then remove without jarring to a cool place. 



Just before serving sprinkle the top with pow- 

 dered sugar and cinnamon mixed, and eat with 

 cream. It is nice covered with Devonshire cream, 

 or piled high with whipped cream. Sufficient cara- 

 mel to make a delicate brown color, or an ounce 

 of melted chocolate, stirred into the milk before 

 adding the rennet, makes a pleasing change. 



ICE CREAM 



People on the farms are not much given to mak- 

 ing ice cream, yet it is an inexpensive, delightful, 

 easily made treat for a hot day, or to serve either 

 in summer or winter to company. 



General rules for freezing follow: Crush the 

 ice by pounding it in a sack. Have the ice fine. 

 Wet snow may be used in winter. Use plenty of 

 coarse salt in freezing, one measure of salt to 



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