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Fresh Butter


The French use for table butter that which is freshly made and without salt. One soon learns to prefer it to the best salted butter. It is very easy to make fresh butter, but not always easy to buy it, for it keeps only a day at its best, and therefore the surest way of having it good is to make it. Take a half pint of double cream; turn it into a bowl, and with a wire whip beat it until the butter forms. This will take but a few minutes, if the cream is of the right temperature (65 deg.). (If very cold, it will whip to froth as it is prepared for whipped cream.) Turn off the milk; add some ice water, and work the butter until it is firm and free from milk; then press it into pats, and keep it in a tight jar on the ice until ready to use.

This amount of cream, which costs ten cents, will, if rich, give a quarter of a pound of butter. Put some fresh grass or some clover blossoms in the jar with the butter, and it will absorb their flavor.


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The Century Cook Book (1901).

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