Rensselaer Union, Volume 1, Number 34, Rensselaer, Jasper County, 20 May 1869 — Clotted Cream. [ARTICLE]

Clotted Cream.

An American visitor to the celebrated dairies in Devonshire describes tbe process of making “clotted cream,” a wellknown English' delicacy. It has a pecu - liarly pleasant taste, ana is largely: used, with sugar as dressing, for fresh fruit, puddings, and especially for the famous goosebexey pie .- “The milk is strained in large, deep pans, and.pukin the dairw-house; where it is left from eight to ten Hours. It is then taken outhnd scalded by placing the pan in an iron skillet, partially filled with wa ter, upon the jange. At the bottom of the skillet there is a grate oh which the pan rests, so as to prevent burning or scorchi»g. “ The miik is slowly heated to near the boiling point, or until the cream begins to show a decidedly marked circle or ‘ crinkle ’ around the outer edges; and when the first bubble ra’ses the surface of the cream it must be immediately removed. “ Some experience is necetsary in applying the heat to have it just right; otherwise the cream is snoiled When properly scalded, the ifo'k is removed to the dairy, where it stands sum twelve to twenty four hours, according to the condition of the weather, where the cream is in a thick- compact mass, an inch or more deep. It is then divided with a knife into squares of convenient size, and removed with a skimmer.”