In making cakes and the better class of puddings it is often desirable to beat the butter to a cream before using it. For this purpose place the butter - say, half a pound - in a tolerably strong basin, and beat it with a fork or spoon - a wooden fork or spoon is best. After beating and smoothing it against the sides of the basin, and knocking it about, the butter gradually loses its consistency and comes back into a creamy state, but thicker than cream itself.

No. 28. To Truss

Trussing is the process of getting birds (game and poultry) into the proper position for cooking. For instance, fowls are trussed one way for roasting and another way for boiling. Different birds are trussed in different ways; the method will be described under their various headings.