Cottage Cheese

Skim a pan of well thickened sour milk, cut it carefully into 2-in. squares and set into a cool oven on an iron ring, or something to keep it from the bottom of the oven, and leave the door open. Turn the pan occasionally but do not stir the milk. Be careful not to let it get too warm. It should never be hot, only a little above blood heat. I have sometimes made it in the summer by setting the pan in the sun. When the curd and whey have separated, turn all into a bag and hang up to drain. Do not drain the curd too dry. Season with sweet or sour cream and a little salt; pile in a rocky mass in a glass dish and set in a cool place.

Pass Chili sauce, Sauce Amèricaine or improved mayonnaise dressing with it, in serving.

Thick strained stewed tomato may be used instead of or with the cream.

If milk is stirred while thickening or while heating, it will yield only about ⅓ as much cheese as it would otherwise.

If properly made the cheese will be soft and creamy, instead of rough, dry and tasteless. It should never be used in anything that is to be raised to a high temperature, as that would make it hard and indigestible.

Cottage cheese is a strong meat food, being the casein of the milk separated from the water.