The following is the way they make the clouted cream:—
879. Clouted Cream.—Strain the milk as soon as it comes from the cow into wide pans, holding about six quarts each, so as to be about three inches deep, and let it remain for twenty-four hours; then gently place the pan upon a hot plate or slow charcoal fire, which must heat it very gently, for if it boils it is spoilt; as soon as the cream forms a ring in the middle, remove a little with the finger, and if there are a few bubbles rise in the place where you do so, it is done, which will be in half to three quarters of an hour; remove it from the fire, and let it remain twenty-four hours; then skim it, and throw a little sugar on the top.
[CONVERSATION ON HOUSEHOLD AFFAIRS.]
Mrs. R. After all the receipts and information which you have given me, there is one which you have not touched upon yet, which, perhaps, is of more importance than all the rest, it is the management of servants.
Mrs. B. You are right, my dear, it is of great importance, and more so than many of us imagine, as for myself I do not consider that I am a good manager, being perhaps of too forgiving a disposition; but there is one good quality which I possess which makes up for the want of others, that is exactitude; by enforcing this it causes all to know their place, and perform their work.
Mrs. R. But what surprises me is to see everything so well done and clean with so few servants; you seem to have but two maid servants, the cook, house-maid, and coachman.
Mrs. B. Yes, that is all, and I generally find that they are enough for the work, unless I have a dinner party, and then of course, as you know, I have extra men; but I will tell you how I pass the day, and then you will be able to judge.
We are what are called early risers, that is, Mr. B. is obliged to leave home every week day at twenty minutes past nine; our breakfast is on the table at half-past eight; the breakfast parlor having previously been got ready, as the servants rise at seven. We are, when we have no visitors, our two selves, the three children, and the governess. The children, in summer time, have had a walk before breakfast, but before leaving their room they uncover their beds, and if fine open the windows, if a wet morning about two inches of the top sash is pulled down. The servants get their breakfast at the same time as we do, as we require hardly any or no waiting upon, everything being ready on the table. In a former letter I told you what was our breakfast some years since when in business, now we have placed on the table some brown bread, rolls and dry toast; the butter is in a glass butter-dish, and the eggs are brought up when we have sat down to table. The urn is placed on the table, as I make my own tea and coffee; the cocoa is made down stairs.
You will perhaps be surprised when I say that I make the coffee for breakfast myself, but I have done so for some little time past, having found that when made in the kitchen it never came up twice alike, but now we always have it delicious.