Put two quarts of milk in a basin near the fire, and stir in it two tablespoonsf'ul of prepared rennet, let it stand an hour, then break it up with a spoon, and let it stand half an hour longer, and pour it into a cullender to drain. When dry, put it into a basin, and rub it fine with the back of a wooden spoon; stir to a cream half a pound of butter and three-quarters of a pound of powdered sugar, add a third of a nutmeg grated, a saltspoonful of powdered cinnamon, a wine-glass of brandy and one of wine, and a little grated lemon-peel; beat six eggs very light, add them with the curd, and bake in puff paste crust about half an hour. One pint of cottage cheese can be used if at hand, instead of preparing the curd as above; rub it very smooth with the back of a wooden spoon.