Rennet Whey.
Steep a piece of rennet, about an inch square, in a small tea-cupful of water, boiled and become a little cool. Then warm a quart of new milk, to the same temperature as from the cow, and when in this state, add a table-spoonful of the rennet. Let it stand before the fire until it thickens, then in a vessel of boiling water, on the fire, to separate the curds from the milk.
Vinegar or Lemon Whey.
Pour into boiling milk as much vinegar or lemon juice as will make a small quantity clear, dilute with warm water till it be of an agreeable acid; sweeten it to taste.
Mustard Whey.
Strew into a pint of milk, just coming to a boil, flour of mustard to turn it; let it stand a few minutes, then strain it.
Treacle Posset.
Into a pint of boiling milk pour 2 table-spoonsful of treacle, stir briskly till it curdles, then strain it.
Orgeat.
Beat 2 oz. of sweet, and 2 or 3 bitter almonds, with a tea-spoonful of orange-flower water, to a paste: mix them with a quart of milk and water, and sweeten with sugar or capillaire. Some add a little brandy.
Lemonade.
Pare 6 lemons very thin, and put the rinds into 3 pints of boiling water, and keep covered till cold. Boil 1 lb. of lump sugar in water to make a thin syrup, with the white of an egg to clear it. Squeeze 8 lemons in a separate bason, mix all together, add a quart of boiling milk, and pass it through a jelly bag till clear. Keep it till the next day.—Or: pour boiling water on a little of the peel, and cover close. Boil water and sugar together to a thin
