SC - A couple of questions for the list

[Sue Clemenger]

Okay, so, Maire here (that's me, raising my hand and waving)is
experimenting with redacting things all on her very own, and she has a
couple of questions to share with the class....
1)  I've tried the recently posted recipe for making clotted cream, but
instead of getting a definite "clotted" layer, and milk underneath (?),
the whole thing kinda congealed--like a very loose uncooked custard or
yogurt.  There was some sort of wrinkled "skin" on top, but it wasn't
anything like a pint's worth, and more resembled the skin on top of
cooled puddings than anything.  Any ideas on what I can do to fix it?
any uses for my congealed milk, now currently residing in the fridge?

2)  I played with a recipe from the translated Welserin--sort of a
parmesan-and-bread crumb fritter.  The fritter/dumplings cooked very,
very fast, with the outsides browning so fast I didn't have a chance to
cook the fritters all the way through.  (although they taste pretty
good)  I don't do a lot of deep-fat frying, so I'm not sure how to
adjust my oil temp. to allow for a slightly longer cooking time--do I
need to chill the dough? or lower the oil temp.? My pieces weren't that
big (used an icecream scoop, so they're only a couple of
tablespoons--about like a hush puppy, I guess).  Any suggestions from
The Great Electronic Beyond <g> would be much appreciated.
Thanks, Maire