1 doz. eggs
1 qt. milk
1/8 tsp. salt
1/4 c. sugar
1 tsp. vanilla
1/8 tsp. fresh ground nutmeg or ground cinnamon

Beat eggs well. Combine all ingredients and cook over medium heat in double boiler until mixture curdles (will look like watery scrambled eggs). Have large piece of cheesecloth placed in a small colander. Be careful, mixture is hot.

Tie up cloth and let drain overnight or at least 1/2 day if made in the morning. (I tie up ends of cheesecloth around the neck of the kitchen faucet so it drains into the sink.) Let egg ball dry and refrigerate. Serve with horseradish/beet relish made with 1 can of beets, drained and chopped and freshly ground horseradish sweetened to taste with honey. This relish is also excellent served with smoked ham or Kielbasi at Eastertime.