Recipe: Bel Cream Maker Instructions

I bought a Bell today and it has it's instruction paper. First, here is the given address for replacement parts: Finesse Limited, Box 734, Carmel Valley, CA. 93924. Hope they still exist.

Basic instructions:
"Before beginning to make cream check the tightness of the nozzle nut, it should be finger tight, if it is too loose the cream will not form, if it is too tight it will effect the ease of pumping."

Basic Recipe:

"To make 8oz of cream, put 4oz of milk in a saucepan. Then add 4oz of sweet unsalted butter. Heat slowly until the butter has melted (on no account let the milk boil). It will help to melt the butter if you cut it into several pieces before adding it to the milk.

Next, pour the hot mixture from the saucepan into the top cup and pump through the cream maker into the base. Stir 2 or 3 times before putting mixture in a cool place or refrigerator until it is cold and ready to serve. You'll find that it thickens as it cools.

Measure quantities accurately for best results."

The included recipes use 4:3 milk/butter up to 4:5.

How to take apart for cleaning:
"First remove the securing pin from the cup assembly. Unscrew the nozzle nut from the cylinder on the cup assembly, remove the valve from the nozzle nut. All parts can now be washed. To reassemble just reverse the above instructions. Be careful not to lose small parts when cleaning."

The paper recommends trying sweet margarine in place of butter where useful. I'm sure vegetable shortening would work too. They also recommend RAW milk and butter.
Good luck!