Boil the milk in shallow enamel pan. Carefully, pour the cream in
from as high as possible. Simmer mixture on low fire for about 2
hrs. Turn off the heat and allow it to stand without mixing for 6 hours. Then
turn on heat again and simmer on very low fire for 1/2 hr. Cool the mixture
without
mixing. Then carefully place pan in refrigerator for 24 hours. Cream
has formed. Loosen with the point of a knife and remove it to a flat
plate. Cut into squares. It is delicious served on anything which
calls for whipped cream or eaten alone.
