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Updated: June 19, 2025
The chief fruits here are plantains, bananas, oranges, lemons, mangostans, and rumbostans. The mangostan is about the size of a golden rennet, quite round, and resembling a small pomegranate, the outer rind being like that of the pomegranate, but of a darker colour, but the inside of the rind of a fine red.
Pour some of the boiled custard over it, and send up the remainder of the custard in a sauce-boat. Heap the froth on the top of each lump of rice. A quart of new milk, and a half a pint of cream, mixed. A quarter of a pound of powdered white sugar. A large glass of white wine, in which an inch of washed rennet has been soaked. A nutmeg. Mix together the milk, cream, and sugar.
I think however the Cheese of Suffolk might be help'd in a good measure, if the Farmers there were to have their Rennet Bags from places where the Grass was short and fine; for I guess then, from the above reasoning, that the Curd would be of a more tender nature, or not of so binding a quality as it now is, and the Cheese consequently would be the better.
Stir the wine into it, and pour the mixture into your custard-cups. Set them in a warm place near the fire, till they become a firm curd. Then set them on ice, or in a very cold place. Grate nutmeg over them. Take a small piece of rennet about two inches square. Wash it very clean in cold water, to get all the salt off, and wipe it dry.
Either the wine or the rennet will be found good for turning milk; but do not put in both together, or the curd will become so hard and tough, as to be uneatable. Rennets properly prepared and dried, are sold constantly in the Philadelphia markets. The cost is trifling; and it is well to have one always in the house, in case of being wanted to make whey for sick persons.
First scald the quantity of milk desired; let it cool a little, then add the rennet; the directions for quantity are given on the packages of "Prepared Rennet."
This is best drunk cold; but if it must be warmed, it should be by putting warm water to cold milk. It ought not to be made more than milk warm. For Whey, take a quart of new milk before it is cold, and put in as much rennet as will turn it to a clear whey. Let it stand till it is properly turned, and pour it off through a cheesecloth without pressing the curd, that the whey may be the purer.
When she became silent Tristan l'Hermite frowned, but it was to conceal a tear which welled up in his tiger's eye. He conquered this weakness, however, and said in a curt tone, "The king wills it." Then he bent down to the ear of Rennet Cousin, and said to him in a very low tone, "Make an end of it quickly!" Possibly, the redoubtable provost felt his heart also failing him.
Stripped from the roughest of he-goats was the tawny skin he wore on his shoulders, the smell of rennet clinging to it still, and about his breast an old cloak was buckled with a plaited belt, and in his right hand he carried a crooked staff of wild olive: and quietly he accosted me, with a smile, a twinkling eye, and a laugh still on his lips:
While this Rennet is fresh, a Spoonful of the Liquor will turn or set about sixteen or twenty Gallons of Milk; but as it is longer kept, it grows weaker, and must be used in greater quantity: this Rennet will last good about a Month. This is the Essex and Hertfordshire way.
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