COTTAGE CHEESE

Heat sour milk until the whey rises to the top, pour oft" the wey, put curd in a bag and let it drip for six hours with- out squeezing it. Put it in a wooden bowl, chop fine with a wooden spoon, salt to taste, and work to the consistency of soft butter, adding a little cream and butter as you proceed, mold into balls or as you choose. Keep in a cool place. — Mrs. W. D. Finney, Williams, Ariz.