There's Chowne's wife ugly enough to turn the milk an' save the rennet, but she'll niver save nothing any other way.
"Adam Bede" by George Eliot
Cut a piece of rennet about two inches square, wash off the salt in cold water, and wipe it dry.
"Directions for Cookery, in its Various Branches" by Eliza Leslie
Apples: Golden nob, pearmain, golden rennet.
"Enquire Within Upon Everything" by Anonymous
A spoonful of rennet-water hastens the operation.
"The American Frugal Housewife" by Lydia M. Child
If advisable, let them do it, but in any case show them some sweet milk separated by rennet.
"Ontario Teachers' Manuals: Household Management" by Ministry of Education
After that she put in a little rennet with a spoon.
"Aunt Madge's Story" by Sophie May
By jings, if it ain't Bill, I'm a calf's rennet.
"The Jucklins" by Opie Read
C., and adding rennet; filter off the whey into a sterile "tared" flask.
"The Elements of Bacteriological Technique" by John William Henry Eyre
Natural rennets are soaked in whey which is kept warm in order to extract the rennet ferment.
"Outlines of Dairy Bacteriology, 8th edition" by H. L. Russell
Pour in as much rennet as will curdle the milk, and then cover it over.
"The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches," by Mary Eaton
F. to destroy the rennet left in the whey.
"Dietetics for Nurses" by Fairfax T. Proudfit
Or, add a little rennet to its food.
"Domestic Animals" by Richard L. Allen
Rennet custard may be given safely when the invalid is not able to take more than broth.
"A Course of Lectures on the Principles of Domestic Economy and Cookery" by Juliet Corson
My laigs give way and I sunk down on one de red cordumeroy sofys, limber as a piece o' rennet what's been in soak.
"The Tobacco Tiller" by Sarah Bell Hackley
Warm a quart of milk, add a tablespoonful of rennet, cool, and serve with powdered sugar, grated nutmeg, and cream.
"The Myrtle Reed Cook Book" by Myrtle Reed
The longer the bag remains in the liquor, the stronger, of course, will be the rennet.
"The American Reformed Cattle Doctor" by George Dadd
The presence of Phyllida made her mother's blood so much rennet.
"The Passionate Elopement" by Compton Mackenzie
Rennet extract should be clear, with a clean salty taste and a distinct rennet flavor.
"The Book of Cheese" by Charles Thom and Walter Warner Fisk
Warm a pint of the skimmed milk, add to it a dissolved rennet tablet, and set it in a warm place.
"Foods and Household Management" by Helen Kinne
By using rennet water, the whey will be pure, thin, and of a light green, and the curd very white and firm.
"Miss Leslie's New Cookery Book" by Eliza Leslie