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Classic
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page 194
BUTTER AND CHEESE.
TO MAKE BUTTER.
Thoroughly scald the churn, then cool well with ice or spring water. Now pour in
the thick cream; churn fast at first, then, as the butter forms, more slowly;
always with perfect regularity; in warm weather, pour a little cold water into
the churn, should the butter form slowly; in winter, if the cream is too cold,
add a little warm water to bring it to the proper temperature. When the butter
has "come," rinse the sides of the churn down with cold water, and take the
butter up with the perforated dasher or a wooden ladle, turning it dexterously
just below the surface of the buttermilk to catch every stray bit; have ready
some very cold water, in a deep wooden tray; and into this plunge the dasherwhen
you draw itt from the churn; the butter will float off, leaving the dasher free.
When you have collected all the butter, gather behind a wooden butter ladle, and
drain off the water, squeezing and pressing the butter with the ladle; then pour
on more cold water, and work the butter with the ladle to get the milk out,
drain off the water, sprinkle salt over the butter, --a tablespoonful to a
pound; work it in a little, and set in a cool place for an hour to harden, then
work and knead it until not another drop of water exudes, and the butter is
perfectly smooth and close in texture and polish; then with the ladle make up
into rolls, little balls, stamped pats, etc.
The churn, dasher, tray and ladle, should be well scalded before using, so that
the butter will not stick to them, and then cooled with very cold water.
When you skim cream into your cream jar, stir it well into what is already
there, so that it may all sour alike; and no fresh cream should be put with it
within twelve hours before churning, or the butter will not come quickly; and
perhaps, not at all.
Butter is indispensable in almost all culinary preparations. Good, fresh butter,
used in moderation, is easily digested; it is softening, nutritious, and
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