|
Classic
Cook Books
< last page | next page >
page 179
well together; keep this mixture covered up close in a nice jar, and placed in a
dry closet.
When your butter is worked and salted in the usual way, and ready to put in the
jars, use one ounce of this composition to every pound of butter; work it well
into the mass.
Butter cured in this way, (it is said) will keep good for several years. I have
never kept it longer than from the fall until late in the spring, it was then
very sweet and good.
It will not do to use for a month, because earlier, the salts will not be
sufficiently blended with it. It should be kept in wooden vessels, or nice stone
jars. Earthenware jars are not suitable for butter, as during the decomposition
of the salts, they corrode the glazing; and the butter becomes rancid and
unhealthy.
A friend of mine, and a lady of much experience, remarked on reading the
above--"This is an admirable receipt, and by attention to its directions, butter
may be packed away with success even in the summer months. Thus in cities during
warm weather butter is often cheap, a house-keeper may then purchase her winter
supply.
"Select that which is sweetest and most firm; begin by putting a layer of the
prints in the bottom of a stone pot; press the butter down close, so that no
cavities for the admission of air may remain, then strew more of the mixture
over it; proceed in this manner until the vessel is filled, when put on the top
a small muslin bag filled with salt, and tie the jar up close. It is very
important to keep the butter in a cool place."
A great deal depends on the butter being well worked. Persons that have large
dairies should always have a machine to work it. A large churning
< last page | next page >
Classic
Cook Books
|
