Cottage Cheese, ( how to make )

From a
1902
cook book
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Take a pail of new, rich Milk,
put it in a kettle and let it scald
(be careful that it does not boil,
or the Curd would become hard and tough),
then strain through a thin cotton bag,
allowing it to hang and drain all night.
In the morning add a teaspoonful of Salt,
a small piece of Butter,
and Sweet Cream.
Serve with Cream in addition,
or make up into Rolls or Cakes.
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