1 qt. heavy cream
1 qt. rich milk
1 c. flour
1/2 tsp. salt
2 tbsp. sugar
Cinnamon and sugar

Bring cream to a boil and cook slowly for 15 to 20 minutes, stirring almost constantly. A wooden spoon is best to use. Sift flour in slowly and continue stirring until butter forms on top. Skim it off and save to use later. Add scalded milk; it may not take the entire amount of milk. If it gets too thin, add a little more flour. Add sugar and salt. Serve warm in a bowl with a little melted butter, cinnamon and sugar on top.