digested than the large mass resulting when a large
quantity is swallowed at a time.

DEVONSHIRE OR CLOTTED CREAM.--This is prepared as follows: Strain
the milk as it comes fresh from the cow into a deep pan which will fit
tightly over a kettle in which water can be boiled, and set away in a
cool well-ventilated place, where it should be allowed to remain
undisturbed from eight to twelve hours or longer. Then take the pan up
very carefully so as not to disturb the cream, place over a kettle of
water, heat to near the boiling point, or until a rim of bubbles half an
inch wide forms all around the dish of milk. It must not, however, be
allowed to boil, or the cream will be injured. Now lift the pan again
with equal care back to a cool place and allow it to stand from twelve
to twenty-four hours longer. The cream should be a compact mass of
considerable thickness, and may be divided with a knife into squares of
convenient size before skimming. It is delicious for use on fruit and
grains.

COTTAGE CHEESE.--This dish is usually prepared from milk which has
curdled from lack of proper care, or from long standing exposed to the
air, and which is thus in some degree decomposing. But the fact that the
casein of the milk is coagulated by the use of acids makes it possible
to prepare this dish in a more wholesome manner without waiting for
decomposition of the milk. Add to each four quarts of milk one cupful of
lemon juice; let it stand until coagulated, then heat slowly, but do not
boil, until the curd has entirely separated from the whey. Turn the
whole into a colander lined with a square of clean cheese cloth, and
drain off the whey. Add to the curd a little salt and cream, mix all
together with a spoon or the hands, and form into cakes or balls for the
table. The use of lemon gives a delicious flavor, which may be
intensified, if desired, by using a trifle of the grated yellow rind.

COTTAGE CHEESE FROM BUTTERMILK.--Place a pail of fresh buttermilk
in a kettle of boiling water, taking care to have sufficient water to
come up even with the milk in the pail. Let the buttermilk remain until
it is heated throughout to about 140 deg., which can be determined by
keeping a thermometer in the milk and stirring it frequently. When it is
sufficiently heated, empty the curd into strong muslin bags and hang up
to drain for several hours. If properly scalded and drained, the curd
will be quite dry and may be seasoned and served the same