Cream

Cream is the fat of Milk (q.v.). It exists in minute globules throughout the bulk of milk as it comes from the cow. In virtue of being lighter than the watery portion of milk, cream gradually rises and forms a thin yellowish greasy layer on the surface. Devonshire cream, or clouted (i.e. clotted) cream, is obtained by heating milk in a shallow wide pan on a hot plate or over a slow charcoal-fire. The milk should stand in the pan for twenty-four hours before heating. It usually takes from half an hour to three-quarters of an hour to heat the milk completely; but it must not boil. It then stands for twenty-four hours, when the cream is skimmed off, and a little sugar thrown on the top. Whipped cream is cream or milk beat up with white of egg by means of a whisk. Lemon cream, Vanilla cream, &c. are made with milk, white of egg, and sugar, and flavoured. Cream cheese may be made of rich cream, or cream, milk, and rennet, tied up in a clean wet cloth, and kept for some days in a cool place, then put in a finer cloth, and placed for a day or two in a mould, with a weight upon it. The term cream is used frequently for anything superior in quality; thus the French, in referring to persons in the height of fashion, speak of La crème de la crème, 'the cream of cream.'