as other
cottage cheese. If scalded too much, it will be watery.

COTTAGE CHEESE WITH SOUR MILK.--Take a pan of newly-loppered thick
sour milk, and place it over a kettle of boiling water until the whey
separates from the curd, breaking and cutting the curd as the milk
becomes warmed, so as to allow the whey to settle. The milk should be
well scalded, but not allowed to boil, as that will render the curd
tough and leathery. Have ready a clean piece of cheese cloth spread
inside a colander, dip the curd into it, and leave it to drain. If
preferred, the corners of the cloth may be tied with a string, thus
forming a bag in which the cheese may be hung up to drain. When well
drained, remove the dry curd to a dish, rub it fine with the hands, add
salt, and season with sweet cream, beating it well through the curd with
a silver fork. It may be shaped into balls with the hands or pressed in
large cups or bowls.

FRENCH BUTTER.--Fill a large, wide-mouthed glass bottle or jar
about half full of thick sweet cream. Cork tightly, and with one end of
the bottle in each hand shake it vigorously back and forth until the
butter has separated from the milk, which it will generally do in a few
minutes. Work out the buttermilk, make into small pats, and place on ice
until ready to serve. As a rule this butter is not washed or salted, as
it is intended for immediate use.

SHAKEN MILK.--Fit a conical tin cup closely over a glass of milk
and shake it vigorously until all of a foam, after which it should be
slowly sipped at once; or a glass of milk may be put into a quart fruit
can, the cover tightly screwed on, and then shaken back and forth until
the milk is foamy.

EMULSIFIED BUTTER.--Boil the butter with water for half an hour to
destroy any germs it may contain; use plenty of water and add the butter
to it while cold. When boiled, remove from the fire and allow it to
become nearly cold, when the butter will have risen to the top and may
be removed with a skimmer, or it may be separated from the water by
turning the whole after cooling into a clean strainer cloth placed
inside a colander. The butter may be pressed in the cloth if any water
still remains. If hardened, reheat just sufficient to soften, and add to
it, while still liquid, but cooled to about blood heat, the yolk of one
egg for each tablespoonful of butter, and stir until very thoroughly
mingled.

Or, add to each tablespoonful of the liquid butter two level
tablespoonf