Cream—“Kymac.” (Sir C. Fellows.)
A Turkish recipe.
To make it well, put new milk into a shallow oval tin pan; let it stand 12 hours in a cool place.
Then without disturbing the milk and cream, put the tin vessel an inch above the fire, which must be a clear fire, but not touch the pan; or you may put the tin on a hot hearth. Let it simmer for 1 hour, but never boil; do not stir it. A thick scum will form over it, which must not be broken. When this is formed put it again for 12 hours, into a cool place to stand for cream; and it will be found that by next day the cream has saturated and adhered to the spongy under-part of the scum.
Then carefully put your hands into the dish under this coating, which is nearly ¼ inch thick, and without breaking it transfer the whole surface of the cream into a glass trifle dish. When taken off it may be doubled or rolled up.
Serve with sweet dishes, fruit pies, stewed fruit, puddings, tarts, or coffee. To make it more quickly or richer you may add 2 gills of cream to each 4 qts. of milk. Sir C. Fellows says: “Kymac will keep sweet for days.”
In Devonshire these oval tin pans are rarely made to hold less than 5 qts., and in a Devonshire farm you will never see less than 12 of these oval tin milk vessels, each holding 5 qts. at least.