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Clotted Cream

(Confectionary.) - (The Lady's Own Cookery Book)

Set the milk in the usual way; when it has stood twelve hours, it is,

without being skimmed, to be placed in a stove and scalded, of course

not suffered to boil, and then left to stand again for twelve hours;

then take off the cream which floats at the top in lumps, for which

reason it is called clotted cream; it may be churned into butter; the

skim milk makes cheese.

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