Clotted Cream

Strain new milk into shallow round granite or new tin pans and stand it in a cold place over night. In the morning lift the pans carefully, place them over a mild fire and heat slowly until the milk reaches 2000 Fahr. Watch carefully and you will notice a ring appearing on the top of the cream; if the sides of the pan slant, the ring will be the size of the bottom of the pan. Take from the fire and stand away in a cold place for twenty-four hours. The cream will now be a compact, thick mass; lift it carefully with a skimmer, put it into glass tumblers and keep on or near the ice.

Velvet Cream

One Serving Cover one teaspoonful of granulated gelatin with two tablespoonfuls of milk, soak thirty minutes, add four table-spoonfuls of milk, stir it carefully over hot water until the gelatin dissolves; then add a half cupful of cream, mix and turn at once into an individual mold or a glass punch cup; stand aside until it solidifies. This may be served plain or with extra cream. Where sugar is allowable, add a table-spoonful to the heating gelatin.

Posset

Put a half pint of milk in a saucepan; heat to 160o Fahr., add four tablespoonfuls of good sherry and three lumps of loaf sugar; stir for a moment, bring to a boil and strain.

Mulled Port Wine

Put one clove, a grating of nutmeg, a bit of stick cinnamon, a little piece of mace and a bay leaf in a saucepan, with a half cupful of milk; bring to a boil, add six table-spoonfuls of good port wine and two lumps of loaf sugar and strain.

This is usually served warm with tiny bits of toasted bread.

Claret may be used in cases where port does not agree and water may be substituted for milk.

How To Whip Cream

Cream, to whip well, must be at least thirty-six hours old and very cold; put it in a bowl, stand the bowl in another of cracked ice and, with an ordinary egg beater, or a wire spoon, whip quickly, until it is solid to the bottom. Stop whipping, or it will be greasy. Serve heaped on a dainty glass dish or in a punch cup. It may be flavored with sherry or a little grated yellow orange rind, or it may be dusted with the powdered sugar.

Rennet Puffs

Heat a quart of milk until lukewarm, add a tablespoon-ful of rennet essence or a junket tablet, mix and stand aside thirty minutes. Stir the mixture, which should now be solid, until the curd is separated from the whey; drain through a sieve. Put the curd in a bowl, add a tablespoon-ful of melted butter, a half teaspoonful of salt, and if admissible a dash of pepper; beat, with an egg beater, until very light, fill it into little custard cups and stand them on the ice. At serving time turn the "puff" from the cup, pour over plain cream and serve. A few blanched, unroasted almonds are a nice accompaniment.

Schmierkase

Few persons realize the difference between genuine schmierkase and ordinary cottage cheese. To make the "kase" turn two quarts of milk in a pan and stand it in a warm place until it forms a thick curd. Cut the curd with a knife so it will separate nicely from the whey. Pour over two quarts of boiling water, turn it in a muslin bag, and hang it to drain, over night. In the morning put the portion to be served into a bowl and beat with an egg beater at least two minutes; season lightly with salt, and add sufficient sweet cream to make it the desired consistency, beat again, put it into the serving dish, put a table-spoonful of thick cream over the top and stand aside to cool.

Mulled Buttermilk

Put one quart of buttermilk in a double boiler over the fire until the water in the underneath boiler boils rapidly; add one tablespoonful of cornstarch moistened in a little cold water, stir this for a minute, add the beaten yolks of three eggs, stir, over the fire, a minute longer. Take from the fire, add a pint of cold buttermilk and stand aside to cool. Serve warm or cold.

Good in cases of alcoholism.