DEVONSHIRE CREAM

Evening Post, Volume CX, Issue 112, 8 November 1930, Page 19

DEVONSHIRE CREAM

Dcvoiishirer-creamii'sr.a- luxury ,\liiich most <of us,,know, only, by "hearsay," but i> there -is \iio '"' reason' -why wo should ' not .know itibyjactual,taste. Anyone who i cares vto ■ take ■ the trouble, can make' it •.cheaplyVat home . .provided ■therelis'a.-fresh'imilk'supply available' . ..•■-/■ .: '. ~'. ■ \ ..• :(atates -an- exchange). ~.,,,. . ■' Pour,a quantity of, new.milk. into a shallow.-enamelled pan, which should be large'enough'to take a depth of four I. to six-inch-es.,The-paii should-be-put aside in a cool.place for the cream to ; rise:-to;the- surface,"or:','set:"' ' In' sum- - nier,' .wlien,'the ..weather is hot,, the ' cream will! set'in ■•tdn ■hours;-'iii. wbitdr,1 eighteen :hours may be, required, Whe'ii the cfeam is thick oil. the surface place? the pan on-a- stoyo or.-kitcheii

range .aM;heat,gradually..Aiu til -the isurface becomes . wrinkled, and gnarledlooking. The time' required' for scaldiig will be about half au-hour, and the ripening process should not bo; hurried, Of; course,,tho heat- should'.;never be anywJiei-e noar.-'grlpat enough .to allow the milJc ,to come to tho boil. ■ : | Cool , the , pan f o i- adittlc,',then- place ! it • whero-water-ckn.i'Uiil round:its-out-H side, for an: hour,;thus cooling, tho con*onta gradually. . If.-.only standing watci-is available, ten. to twelve ; hours may be required to.get ; the cream thoroughly co)cl.:lf.the. cream has- ripened i lirpperly it-- -shouid: then ' bo^ ■:, thickly elotfed-and • easily removed-trom^-the ■ surfaco. of '.the ;milk'by\meaiis::o± .a , skimmer. ■• It -is • delicious' with ; stewed or fresh-fruit-or bread •and.yam.;,..' j