To clarify butter, place it in an enamelled pan, and stand
it in another pan containing boiling water✪ Clarifying Butter. When the
butter has become perfectly liquefied, remove the scum from
the top. Then leave the butter to get perfectly cold and
firm, when it can be taken out and the butter-milk, water,
etc., will be found at the bottom of the pan, and any
foreign matter may be scraped oft.
To prepare Butter for Storing. — Wash the butter till
the water leaves it clear and free from milk, mix one
pound of loaf sugar, two pounds of fine table salt, and one
pound of powdered saltpetre, and work into the butter. All
jars should be well scalded, dry and cold ; and when the
butter is firm, pot it. The proper quantities are one ounce
of the powdered mixture to one pound of butter✪ Preparing Butter for Storing.
EULES AND HINTS FOE THE DAIEY
A DAIRY in every part of it, ceiling included, should be
well swept, and free from cobwebs and well scrubbed.
In summer the floor should be watered three times a
day with pure cold water, and during winter the tempera-
ture should not go below 50° Fahr., nor in summer rise
to much above 55° or 60°. Where there is a dairy maid,
daily churning should be the rule, as fresh-churned butter
is a luxury that can then be indulged in ; but where the
cook undertakes the dairy this would be impossible.
Great attention must be paid to the cream pots ; as each
one becomes empty it should be scalded ; the cream must
always be changed, at least, twice a week in summer,
into a fresh scalded and cooled pot, and once a week in
winter. The hair sieve should be cleaned with a small
wash brush to brush out any of the curd that might remain
sticking to it.
The skimming dish should be well scalded to remove any
cream that may adhere to it.
Butter keeps better on a cool dry dish than in water.
Where butter is too salt it should be washed in clean
THE DAIRY
35
cold water, renewing the water several times after kneading
the butter well in it with the hand.
Never let milk stand more than twenty-four hours before
skimming. Three or four days' cream should be kept in a
cream crock, in some cool place before churning ; but every
time fresh cream is added the whole should be well stirred.
Thick cream from pan-setting must be diluted with skim
milk before churning, otherwise it will not churn into gran-
ular form, but will come into a large compact mass, which
cannot be freed from butter-milk without spoiling the grain
and flavour by overworking. When salting press the salt
in with a ladle ; but do not give the ladle a wiping motion
as it injures the grain. To sweeten rancid butter, break it
up into small pieces, put it into a basin containing new
milk, leave it for an hour, then pour off the milk and wash
it in salted water. If not sweet, work in a saltspoonful
of borax to half a pound of butter ; then place and leave it
for a couple of hours in the milk bath.
On Churns
Page 24 · 3 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To clarify butter, place it in an enamelled pan, and stand it in another pan containing boiling water. When the butter has become perfectly liquefied, remove the scum from the top. Then leave the butter to get perfectly cold and firm, when it can be taken out and the butter-milk, water, etc., will be found at the bottom of the pan, and any foreign matter may be scraped oft.
To prepare Butter for Storing. — Wash the butter till the water leaves it clear and free from milk, mix one pound of loaf sugar, two pounds of fine table salt, and one pound of powdered saltpetre, and work into the butter. All jars should be well scalded, dry and cold ; and when the butter is firm, pot it. The proper quantities are one ounce of the powdered mixture to one pound of butter.
RULES AND HINTS FOR THE DAIRY
A DAIRY in every part of it, ceiling included, should be well swept, and free from cobwebs and well scrubbed.
In summer the floor should be watered three times a day with pure cold water, and during winter the temperature should not go below 50° Fahr., nor in summer rise to much above 55° or 60°. Where there is a dairy maid, daily churning should be the rule, as fresh-churned butter is a luxury that can then be indulged in ; but where the cook undertakes the dairy this would be impossible.
Great attention must be paid to the cream pots ; as each one becomes empty it should be scalded ; the cream must always be changed, at least, twice a week in summer, into a fresh scalded and cooled pot, and once a week in winter. The hair sieve should be cleaned with a small wash brush to brush out any of the curd that might remain sticking to it.
The skimming dish should be well scalded to remove any cream that may adhere to it.
Butter keeps better on a cool dry dish than in water. Where butter is too salt it should be washed in clean
cold water, renewing the water several times after kneading the butter well in it with the hand.
Never let milk stand more than twenty-four hours before skimming. Three or four days' cream should be kept in a cream crock, in some cool place before churning ; but every time fresh cream is added the whole should be well stirred.
Thick cream from pan-setting must be diluted with skim milk before churning, otherwise it will not churn into granular form, but will come into a large compact mass, which cannot be freed from butter-milk without spoiling the grain and flavour by overworking. When salting press the salt in with a ladle ; but do not give the ladle a wiping motion as it injures the grain. To sweeten rancid butter, break it up into small pieces, put it into a basin containing new milk, leave it for an hour, then pour off the milk and wash it in salted water. If not sweet, work in a saltspoonful of borax to half a pound of butter ; then place and leave it for a couple of hours in the milk bath.
On Churns
Records on this page
Clarifying ButterButter MakingPreparing Butter for Storing