Scald and wipe dry a small vegetable-pan, and put into it one-half pound of stiffiy-manied butter, properly softened. Season with tablesalt and a few drops of lemon-juice, and whisk while gradually adding one-third pint of cold water. Finish with two tablespoonfuls of very firm, whipped cream. This preparation is served with boiled fish. The heat of the fish alone suffices to melt it. It is much preferred to plain melted butter.