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Cream, Clottfd

Clotted cream, usually called Devonshire cream, is sold in the London markets in small brown jugs, and is exceedingly delicious when eaten with fresh fruit. It is made by putting the milk into a large metal pan, and allowing it to stand without moving it for some hours, twenty-four in winter, twelve in summer. The pan is then placed on a stove, or over a very slow fire, and some distance above it, so that it will heat without boiling or even simmering until a solid mass forms on the top. The pan should be then taken to the cool dairy, and the cream lifted off when cold. Time, the slower the better. Probable cost, 6d. for a small jug.