The white ribbon cook book

Dr. Ure gives the following directions for curing butter, known as the Irish method: " Take one part of sugar, one part of nitre, and two of the best Spanish great salt, and rub them together into a fine powder. This composition is to be mixed thoroughly with the butter as soon as it is completely freed from the milk, in the proportion of 1 ounce to 16; and the butter thus prepared is to be pressed tight into the 250 White Ribbon Cook Book, vessel prepared to receive it, so as to leave no vacuities. This butter does not taste well till it has stood at least a fortnight; it then has a rich, marrowy flavor that no other butter ever acquires." Preserving Butter — Two lbs. of commoD salt, 1 lb. loaf-sugar, and 1 lb. saltpetre. Beat the whole well together, then to 14 lbs. of butter put 1 lb. of this mixture, work it well, and wheu cold and firm put it into glazed earthen vessels that will hold 14 lbs. 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 them with brine. Clouted Cream — In order to obtain this, the milk is suffered to stand in a vessel for 24 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 accomplished (the first bubble having appeared), the milk is removed from the fire, and allowed to stand for 24 hours more. At the end of this time the cream will have arisen 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 in the Vale of Honiton the cream is never clouted, except when intended for the table in that state. Dairy Dishes. 251 Rennet — 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. Maitre d'Hotel Butter — Two oz. fresh butter, juice of 1 lemon, white sugar and salt to taste, parsley blanched, freed from moisture and finely minced. Put the butter in a basin with the other ingredients, incorporate the whole effectually and quickly, and put it by in a cool place until wanted. Butter (to serve as a little dish)— Roll butter in different forms, either like a pine, making the marks with a teaspoon, or in crimping rollers, work it through a colander, or scoop with a teaspoon, and mix it with grated beef tongue or anchovies. Make a wreath of curled parsley to garnish. Curled Butter — Procure a strong cloth, and secure it by two of its corners to a nail or hook in the wall; knot the remaining two corners, leaving a small space. Then place your butter into the cloth; twist firmly over your serving dish, and the butter will force its way between the knots in little curls or strings. Garnish with parsley and send to table.