The Ideal cook book

Now draw off butter-milk from the churn and half fill with very cold water, put the butter in, close securely and give several motions to wash it. Take it up and with the butter shovel press every drop of water from it. Set it by a few hours ina cool place and then work it again. If no more water can be extracted proceed to salt (using only the finest salt), and by degrees add about a dessertspoonful to a pound. Mould into rolls or pats. 863. Preserving Butter. Two pounds of common salt, one pound of loaf sugar, and one pound of saltpetre. Beat the whole well together, then, to fourteen pounds of butter, put one pound of this mixture, work it well, and when cold and firm put it into glazed earthen vessels that will hold fourteen pounds each. Butter thus preserved becomes better by being kept, but it must be kept from the air, and securely covered down. If intended for winter use, add another ounce of the mixture to every pound of butter, and on the top of the pans lay enough salt to cover it with brine. ayes: Ske aoe eel < * ae ae o >: soa Aantal Le ve * Be i o-4 2AA Tue Dominion Cook Boor. i i 864. Clouted Cream. - In order to obtain this, the milk is suffered to stand in ~ a vessel for twenty-four hours. It is then placed over a stove, or slow fire, and very gradually heated, to an almost simmering state, below the boiling point. When this is accom-. plished, (the first bubble having appeared), the milk is removed from the fire, and allowed to stand for twenty-four hours more. At the end of this time, the cream will have 27isen to the surface in a thick or clouted state, and is removed. In this state it is eaten as a luxury; but it is often converted into butter, which is done by stirring it briskly with the hand or a stick. The butter thus made, although more in quantity, is not equal in quality to that procured from the cream which has risen slowly and spontaneously; and in the largest and . best dairies, the cream is never clouted, except when intended for the table in that state. 865. Rennet (to prepare). Take out the stomach of a calf just killed, and scour it well with salt and water, both inside and out ; let it drain and then sew it up with two large handfuls of salt in it, or keep it in the salt wet, and soak a piece in fresh water as it is required. 866. Buttermilk. If made of sweet cream, is a delicious and most wholesome food. Those who can relish sour buttermilk, find it still more light and it is reckoned more beneficial in consumptive cases. Buttermilk, if not very sour, is also as good as cream to eat with fruit, if sweetened with white sugar, and mixed with a very little milk. It likewise does equally for cakes and ricepuddings, and, of course, it is economical to churn before the cream is too stale for anything but to feed pigs. 867. Cream (to Manage for Whey-Butter). Set the whey one dayand night, skim it, and so till you have enough; then boil it and pour it into a pan or two of cold water. As the cream rises, skim it tillno more comes; then” churn it. Where new-milk cheese is made daily, whey-butter for common and present use may be made to advantage. 868. Maitre D'Hôtel Butter—lIngredients—z oz. of fresh butter, juice of 1 lemon, white sugar and salt to taste, parsley blanches freed from moisture and finely minced. Put the butter in a basin with the other ing oe eee, hh OS “ edients, i incor- i: “a To MAKE. Butter... {gn ‘porate the whole effectually and quickly, : nd put it by ina cool place till wanted.