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a butter plate, then take a thin coarse cotton or linen stocking and squeeze butter through over the stack of butter. The butter passing through the stocking net will resemble fringe or fine straw, which is very ornamental and will stick to the butter stack. Or, the butter can be colored in different ways if desired; I mean that which is squeezed through the net.
N. B.—This can be made only in very cold weather, and even then, a fire will cause it to melt and mar its beauty.
Ducks or any kind of Fowl made of Butter, on a Dish or Plate.—Centennial.—Then squeeze the butter through the net as before described. The little threads will resemble feathers. The dish is beautiful as well as ornamental. These dishes were made and used at weddings and parties by our revolutionary grandmothers. I know this, for I have the good fortune to remember my great-grandmother with matrons of the same stamp in her day.
Fairy Butter.—The yolks of 2 hard boiled eggs, 1 tablespoonful of orange flower water; 2 spoonfuls of pounded sugar, 1-4 lb. of good fresh butter. Beat the yolks of the eggs smoothly in a mortar with the orange flower water and sugar until the whole is reduced to a fine paste ; add the butter and force all through an old but clean cloth by wringing the cloth and squeezing the butter very hard. The butter will then drop on the plate in large and small pieces, according to the holes in the cloth. Plain butter may be done in the same manner, and is very quickly prepared, besides having a very good effect.
Butter, Brine for Preserving.—German mode.—Make three gallons of brine strong enough to bear an egg, to this add 4 spoonfuls (heaped) of white pounded sugar and 1 teaspoonful of saltpetre pounded. Boil the brine, take off, and strain carefully when cold, then make your butter into rolls of the desired weight, then with clean white muslin wrap each roll separately. Pack in a large jar, hogshead or cask; press the butter down, then pour, on the brine till more than covered, and it will keep sweet and fresh for an entire year. If you wish to keep your butter for any length of time, never put it near ice. If the weather is too hot to make the butter into rolls, pack it closely in small jars to the depth of at least four inches. This will exclude the air, and will answer nearly as well as the freezing method.
To Make Butter Quickly,—Soyer, in his history of food, says that to obtain butter instantly it is only necessary in summer to put new milk into a bottle, some hours after it has been taken from the cow and shake briskly. The clots thus formed should be thrown into a sieve or a clean cloth and pressed together, and they constitute the purest, most delicate and delicious butter that can possibly be made, and I know the most relished by sick persons.