COTTAGE CHEESE.—­This dish is usually prepared from milk which has curdled from lack of proper care, or from long standing exposed to the air, and which is thus in some degree decomposing.  But the fact that the casein of the milk is coagulated by the use of acids makes it possible to prepare this dish in a more wholesome manner without waiting for decomposition of the milk.  Add to each four quarts of milk one cupful of lemon juice; let it stand until coagulated, then heat slowly, but do not boil, until the curd has entirely separated from the whey.  Turn the whole into a colander lined with a square of clean cheese cloth, and drain off the whey.  Add to the curd a little salt and cream, mix all together with a spoon or the hands, and form into cakes or balls for the table.  The use of lemon gives a delicious flavor, which may be intensified, if desired, by using a trifle of the grated yellow rind.

COTTAGE CHEESE FROM BUTTERMILK.—­Place a pail of fresh buttermilk in a kettle of boiling water, taking care to have sufficient water to come up even with the milk in the pail.  Let the buttermilk remain until it is heated throughout to about 140 deg., which can be determined by keeping a thermometer in the milk and stirring it frequently.  When it is sufficiently heated, empty the curd into strong muslin bags and hang up to drain for several hours.  If properly scalded and drained, the curd will be quite dry and may be seasoned and served the same as other cottage cheese.  If scalded too much, it will be watery.

COTTAGE CHEESE WITH SOUR MILK.—­Take a pan of newly-loppered thick sour milk, and place it over a kettle of boiling water until the whey separates from the curd, breaking and cutting the curd as the milk becomes warmed, so as to allow the whey to settle.  The milk should be well scalded, but not allowed to boil, as that will render the curd tough and leathery.  Have ready a clean piece of cheese cloth spread inside a colander, dip the curd into it, and leave it to drain.  If preferred, the corners of the cloth may be tied with a string, thus forming a bag in which the cheese may be hung up to drain.  When well drained, remove the dry curd to a dish, rub it fine with the hands, add salt, and season with sweet cream, beating it well through the curd with a silver fork.  It may be shaped into balls with the hands or pressed in large cups or bowls.

FRENCH BUTTER.—­Fill a large, wide-mouthed glass bottle or jar about half full of thick sweet cream.  Cork tightly, and with one end of the bottle in each hand shake it vigorously back and forth until the butter has separated from the milk, which it will generally do in a few minutes.  Work out the buttermilk, make into small pats, and place on ice until ready to serve.  As a rule this butter is not washed or salted, as it is intended for immediate use.

SHAKEN MILK.—­Fit a conical tin cup closely over a glass of milk and shake it vigorously until all of a foam, after which it should be slowly sipped at once; or a glass of milk may be put into a quart fruit can, the cover tightly screwed on, and then shaken back and forth until the milk is foamy.