CHAPTER XLIV 



DAINTY AND POPULAR MILK AND 

 CREAM DISHES 



DEVONSHIRE CREAM, OR CLOTTED CREAM 



npHIS cream is considered a rare treat with 

 ■*■ apple pie or any kind of cooked fruit. It is 

 recommended by physicians as an excellent fatty 

 food and might be freely used, in place of cod- 

 liver oil, by many invalids. It contains from 50 

 to 60 per cent of fat in a finely emulsified condi- 

 tion, rendering it easy of digestion. 



To make this cream, strain new milk into a 

 large shallow pan to the depth of four or five 

 inches. Let stand in a cool place undisturbed 

 twelve hours in summer and twenty-four in winter. 

 Then carefully place the pan over a pot of hot 

 water, or on the back of the stove. When the 

 cream forms a ring around the pan, and is wrinkled 

 on the top, it is done. The heating should take 

 at least half an hour and the temperature should 

 be up to 180° in order to develop the desired 

 scalded flavor. It is usual to let it stand twelve 

 hours before skimming, 



Devonshire cream should be sold by the pound. 



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