In winter, let fresh, unpasteurized cream stand 12 hours, (in summer, about
6 hours) in a heat-proof dish. Then put the cream on to heat - the lower
the heat the better. It must never boil, as this will coagulate the albumen
and ruin everything.  When small rings or undulations form on the surface,
the cream is sufficiently scalded. Remove at once from heat and store in a
cold place at least 12 hours.  Then skim the thick, clotted cream and serve
it very cold as a garnish for berries, or spread on scones and top with
jam.