1139. Butter - To Clarify

Scrape off the outsides of the butter you may require and then put it into a stewpan by. the side of a slow fire, where it must remain till the scum rises to' the top and the milk settles at the bottom; carefully with a spoon take off the scum, when clear it is fit for use.

1140. Butter Preserved For Winter

Take two parts of the best common salt, one part of good loaf sugar, and one part saltpetre, beat them well together; to sixteen ounces of butter thoroughly cleansed from the milk put one ounce of the above composition, work it well, and put it into pots when quite firm and cold.

1141. Butter Borders - Common

If you have no Montpelier butter, take a quarter of a pound of fresh butter, work it up well with a knife, mixing with it either of the following colouring materials; for rose colour, a little infusion of carmine, or any vegetable red; green, spinach juice; yellow, an infusion of saffron; violet, a little Prussian blue added to the red; orange, red and yellow joined.

1142. Cold Butters For Cheese Or Breakfast

This you can make up into many pretty forms, as small pats, in shape of a pine, making the roughness with a silver fork, and some done on a crimping-board, and rolled on a cut pattern, either with name or crest, or scooped with the bowl of a spoon, then dipping the spoon in salt and water each time, it will form a shell, if sent up by itself, put parsley round, it may be used with anchovies, potted meats, or grated beef, or tongue, or radishes, etc.

1143. Melted Butter Without Boiling

Two ounces of butter mixed up into a cream, then add a table-spoonful of flour and a gill of cold water, stir it over the fire until quite thick, but it must not boil.