Points To Remember In Making Devonshire Cream
Real Devonshire cream is a treat hard to come by nowadays, though the substitute, made from separated cream, is widely advertised and commonly used. The old way, giving the best results, is slower, and not so economical, but may be easily practised by those having a cow or an abundance of milk. The main thing to remember is that the milk must never boil, and that the cream must rise very slowly. The best way to ensure this is to place the milk in a basin, and stand this in hot water at the side of the stove to cook for hours, when the cream will be rich and velvety.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/ST19400615.2.104
Bibliographic details
Southland Times, Issue 24153, 15 June 1940, Page 13
Word Count
117Points To Remember In Making Devonshire Cream Southland Times, Issue 24153, 15 June 1940, Page 13
Using This Item
Stuff Ltd is the copyright owner for the Southland Times. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.