n, boiled together.

CURD PUDDING. Rub the curd of two gallons of milk well drained through a
sieve. Mix it with six eggs, a little cream, two spoonfuls of
orange-flower water, half a nutmeg, flour and crumbs of bread each three
spoonfuls, currants and raisins half a pound of each. Boil the pudding
an hour in a thick well-floured cloth.

CURD PUFFS. Turn two quarts of milk to curd, press the whey from it, rub
it through a sieve, and mix four ounces of butter, the crumb of a penny
loaf, two spoonfuls of cream, half a nutmeg, a little sugar, and two
spoonfuls of white wine. Butter some small cups or pattipans, and fill
them three parts. Orange-flower water is an improvement. Bake the puffs
with care, and serve with sweet sauce in a boat.

CURD STAR. Set on the fire a quart of new milk, with two or three blades
of mace; and when ready to boil, put to it the yolks and whites of nine
eggs well beaten, and as much salt as will lie upon a six-pence. Let it
boil till the whey is clear; then drain it in a thin cloth, or hair
sieve. Season it with sugar, and a little cinnamon, rose water,
orange-flower water, or white wine. Put it into a star form, and let it
stand some hours before it be turned into a dish: then pour round it
some thick cream or custard.

CURDS AND CREAM. Put three or four pints of milk into a pan a little
warm, and then add rennet or gallina. When the curd is come, lade it
with a saucer into an earthen shape perforated, of any form you please.
Fill it up as the whey drains off, without breaking or pressing the
curd. If turned only two hours before wanted, it is very light; but
those who like it harder may have it so, by making it earlier, and
squeezing it. Cream, milk, or a whip of cream, sugar, wine, and lemon,
may be put into the dish, or into a glass bowl, to serve with the
curd.--Another way is to warm four quarts of new milk, and add a pint or
more of buttermilk strained, according to its sourness. Keep the pan
covered till the curd be sufficiently firm to cut, three or four times
across with a saucer, as the whey leaves it. Put it into a shape, and
fill up until it be solid enough to take the form. Serve with plain
cream, or mixed with sugar, wine and lemon.

CURDS AND WHEY. According to the Italian method, a more delicate and
tender curd is made without the use of common rennet. Take a number of
the rough coats that line the gizzards of turkeys and fowls, clean them
from the pebbles they c