Devonshire Cream

Step 1. Butter Balls

Step 2. Small wooden paddles, or "butter-hands," plain or grooved,

Step 3. are used for forming butter into balls or other fancy shapes. Let the butter-hands stand in boiling water five minutes; then

Step 4. put them into very cold water, and chill thoroughly. Have

Step 5. ready a large bowl of cold water. Cut the butter into pieces f

Step 6. inch square, and drop into the cold water. Roll them lightly

Step 7. one at a time, between the butter-hands until of the desired shape. Arrange them on a fiat dish, and chill. Use a small fork in serv- ing them. Milk

Step 8. Sterilization will undoubtedly kill the germs in milk, but the

Step 9. high temperature required alters the flavor and also renders the

Step 10. milk less digestible for many. The method called pasteurization

Step 11. consists in heating the milk to 158° F. and keeping it at that

Step 12. temperature for 20 or 30 minutes. It is then cooled rapidly, and

Step 13. will usually keep 3 or 4 days when covered and kept in a cool place. Pasteurized Milk Fill sterilized bottles or jars nearly full with milk; cork with

Step 14. cotton which has been baked in the oven till yellow. Place bottle

Step 15. on a rest in a deep pan so that they will not touch the bottom

Step 16. of pan. Fill the pan with enough cold water to reach as high

Step 17. as the milk in the bottles. Place over the fire, and heat to

Step 18. 158° F., if a thermometer is used. If not, heat until small bub-

Step 19. bles appear in the milk next to the glass. Remove to back of

Step 20. stove where milk cannot become any hotter; keep it there from