Spanish Butter.
Take two gallons of new milk, boil it, and, when you take it off the fire, put in a quart of cream, giving it a stir; then pour it through a sieve into an earthen pan: lay some sticks over your pan, and cover it with a cloth; if you let it stand thus two days, it will be the better. Skim off the cream thick, and sweeten it to your taste; you may put in a little orange-flower water, and whip it well up.