220 BUTTER AND CHEESE.
Butter is indispensable in almost all culinary preparations. Good fresh butter, used in moderation, is easily digested; it is softening, nutritious and fattening, and is far more easily digested than any other of the oleaginous substances sometimes used in its place.
TO MAKE BUTTER QUICKLY.
IMMEDIATELY after the cow is milked, strain the milk into clean pans, and set it over a moderate fire until it is scalding hot ; do not let it boil ; then set it aside ; when it is cold, skim off the cream ; the milk will still be fit for any ordinary use ; when you have enough cream put it into a clean earthen basin; beat it with a wooden spoon until the butter is made, which will not be long ; then take it from the milk and work it with a little cold water, until it is free from milk ; then drain off the water, put a small tablespoonful of fine salt to each pound of butter and work it in. A small teaspoonful of fine white sugar, worked in with the salt, will be found an improvement sugar is a great preservative. Make the butter in a roll ; cover it with a bit of muslin and keep it in a cool place. A reliable recipe.
A BRINE TO PRESERVE BUTTER.
FIRST work your butter into small rolls, wrapping each one care- fully in a clean muslin cloth, tying them up with a string. Make a brine, say three gallons, having it strong enough of salt to bear up an egg ; add half a teacupf ul of pure, white sugar, and one tablespoonful of saltpetre; boil the brine, and when cold strain it carefully. Pour it over the rolls so as to more than cover them, as this excludes the air. Place a weight over all to keep the rolls under the surface.
PUTTING UP BUTTER TO KEEP.
TAKE of the best pure common salt two quarts, one ounce of whitfe sugar and one of saltpetre; pulverize them together completely. Work the butter well, then thoroughly work in an ounce of this mix- ture to every pound of butter. The butter is to be made into half- pound rolls, and put into the following brine to three gallons of brine strong enough to bear an egg, add a quarter of a pound of white
SUgar. O*angt Co., N. Y. Style.
�� �
