The recipes on pages [34] and [35] suggest ways of making a salad dressing out of buttermilk cream.
Devonshire Cream.
Devonshire cream somewhat resembles sweet cream in flavor and consistency. It is very much liked in England, where it is commonly eaten with fresh or preserved fruit, but is not so well known in America.
To make Devonshire cream, allow a pan of whole milk to stand for 24 hours in a cool place or for 12 hours in a warmer place. Place the pan on the cooler part of the stove and heat until the milk is very hot, but not to the boiling point. If heated too much a thick skin will form on the surface. The more slowly the milk is heated the better. Having been heated, the milk should be kept in a cool place for 24 hours and then skimmed. The thick cream obtained has a characteristic flavor and texture.
FOOTNOTES:
[14] U. S. Dept. Agr., Farmer’s Bul. 166.
[15] North Carolina Sta. Bul. 210.
[16] Wisconsin Sta. Bul. 195.
[17] Loc. cit.