COTTAGE CHEESE

Take one or more quarts of sour milk, put it in a warm place and let it remain till the whey separates from the curd, then pour it into a three-cornered bag, hang it up and let it drain till every particle of whey has dripped from it. Then turn it out and mash it with a spoon until very fine, after which add a little milk or cream, with salt to taste. If you like, before sending it to table dredge a little black pepper over the top.