Let milk stand undisturbed in a cool, well ventilated place for 12 hours in summer, 24 in winter. Then set the pan carefully in some place over the fire where it will heat very slowly almost to the boiling point; it must not boil. (It is better to set the pan in water which will come up on the sides as high as the milk.) Let stand again in a cool place for 12 hours or until thoroughly cooled. Divide with a knife into squares, and skim by folding these squares over and over in rolls. Set in a cool place. This is a most delightful substitute for butter on bread, and it may also be used with cereals and fruits.

The cream may be placed by skimmerfuls in layers on a plate instead of being rolled.