Flavored Butters For Canapes, Sandwiches, and Sauces
Description
This section is from the "The Hostess Of To-Day" book, by Linda Hull Larned. Also available from Amazon: The hostess of to-day.
Flavored Butters For Canapes, Sandwiches, and Sauces
Method.
Cream plain butter or fresh butter made without salt, add flavoring, beat until smooth and thoroughly blended, pack in jars, cover, and keep on ice until needed.
No. 765. Anchovy Butter
8 cts.
A: 4 anchovies, boned and skinned, or 2 tbsps. anchovy paste, 1 tsp. lemon-juice, 1/4 tsp. mustard, dash cayenne ;
B : 2 tbsps. fresh butter.
Cream B, add A, mix thoroughly.
No. 766. Caviar Butter
25 cts.
A: 3 tbsps. caviar paste, 1 tsp. lemon-juice, 1/4 tsp.
paprica;
B : 2 tbsps. fresh butter.
Cream B, add A.
No. 767. Cheese Butter
8 cts.
A : 3 tbsps. grated cheese or Parmesan, 1/4 tsp. made mustard, 1/4 tsp. paprica ;
B : 2 tbsps. butter, 1 tbsp. chutney may be added if desired. Cream B, add A mixed thoroughly.
No. 768. Chilly, Paprica, or Curry Butter
5 cts.
A : 1 tsp. chilly pepper papriea, or curry powder ;
B : 2 tbsps. butter. Cream B, add A.
No. 769. Chutney Butter
8 cts.
A : 2 tbsps. chutney, 1/4 tsp. French mustard, 1/2 tsp. lemon-juice ;
B : 2 tbsps. butter.
Cream B, add A. Chutneys may be bought in bottles for
40 cts.
No. 770. Flower or Fruit Butters
8 cts.
A : 2 cs. fresh flowers or fruit ;
B : 1/4 c. fresh butter made without salt, hard and cold, wrap in waxed paper.
Put layer of A in bottom of jar or covered dish, put in B, cover with remainder of A, cover jar or dish tightly, and leave for several hours in cold place. When needed take out
B, remove paper, and spread on very thin slices of white bread.
No. 771. Horseradish Butter
9 cts.
A : 2 tbsps. horseradish, grated fine, 1 tsp. lemon-juice or tarragon vinegar ;
B : 3 tbsps. butter.
Cream B, add A well mixed.
No. 772. Lobster Butter
12 cts.
A : 2 tbsps. lobster-meat, pounded fine, 1 tbsp. coral, dried and mashed smooth, 1/2 tsp. anchovy paste, 1/4 tsp. paprica, 1 tsp. lemon-juice, dash nutmeg or mace ;
B : 2 tbsps. butter.
Cream B, add A, thoroughly blended.
No. 773. Olive Butter
10 cts.
A : 6 stoned olives, chopped fine, or 6 Pirn Olas, 1 tsp. anchovy essence or paste ;
B : 2 tbsps. fresh butter.
Cream B, add A, thoroughly mixed. Pirn Olas are olives stoned and stuffed with sweet red peppers and may be bought in pint bottles for 35 cts.
No. 774. Parsley or Chive Butter
6 cts.
A: 1 tbsp. chopped parsley, 1/2 tsp. chives or onion, chopped, or omit parsley and use 2 tbsps. chives ;
B : 2 tbsps. butter.
Cream B, add A.
No. 775. Ravigote Butter
9 cts.
A : 1 tsp. each finely chopped tarragon, chevril, shallot, chives, parsley, and gherkins, 1 tsp. lemon-juice, 1/2 tsp. anchovy paste, 1/4 tsp. paprica, dash nutmeg ;
B : 2 tbsps. butter.
Cream B, mix A thoroughly, blend with B, and color pale green.
No. 776. Sardine Butter
10 cts.
A : 3 large sardines, skin and pound smooth, 1 tsp. lemon-juice, 1 tsp. parsley, chopped, dash cayenne ;
B : 2 tbsps. fresh butter.
Cream B, add A, mixed thoroughly.
No. 777. Savory Butter
7 cts.
A : 2 tbsps. grated cheese, 1 tsp. each walnut or plain vinegar, anchovy paste, and French mustard, 1/2 tsp. Worcestershire sauce ;
B : 2 tbsps. butter.
Cream B, add A, thoroughly blended.
Sandwiches
No. 778. Tartare Butter
6 cts.
A : 1 tsp. each chives, capers, gherkins, olives, and tarragon leaves, chopped line, 1 tsp. each tarragon viuegar and lemon-juice, 1/2 tsp. each French mustard and paprica ;
B : 2 tbsps. butter.
Cream B, mix with A, blend thoroughly.
No. 779. Watercress Butter
9 cts.
A: 2 tbsps. watercress, chopped fine, 1/8 tsp. salt;
B : 2 tbsps. butter.
Cream B, mix with A.
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