Place thick freshly soured milk over a pan of hot water, not boiling. When the milk is warm and the curds separate from the whey, strain off the whey in a cheese cloth. Put into a bowl, add salt, pepper and cream to taste. Stir lightly with a fork.
Some of Bettina's Pastry Rules
One—All the materials must be cold.
Two—Always roll one way and on one side of the pastry.
Three—Shortening should be handled as little as possible.
Four—Dough should be mixed with a knife and not touched with the hands.
Five—Shortening should be cut in with a knife.
Six—Cook pastry in a hot oven having the greatest heat at the bottom so that it may rise before browning. Crust is done when it slips from the pan.