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Classic
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page 195
fattening, and is far more easily digested than any other of the oleaginous
substances sometimes used in its place.
TO MAKE BUTTER QUICKLY.
Immediately after the cow is milked, strain into clean pans, and set it over a
moderate fire until it is scalding hot; do not let it boil; then set it aside;
when it is cold, skim off the cream; the milk will still be fit for any ordinary
use; when you have enough cream, put it into a clean earthen basin; beat it with
a wooden spoon until the butter is made, which will not be long; then take it
from the milk and work it with a little cold water, until it is free from milk;
then drain off the water, put a small tablespoonful of fine salt to each pound
of butter, and work it in. A small teaspoonful of fine white sugar, worked in
with the salt, will be found an improvement--sugar is a great preservative. Make
the butter in a roll; cover it with a bit of muslin, and keep it in a cool
place. A reliable recipe.
A BRINE TO PRESERVE BUTTER.
First work your butter into small rolls, wrapping each one carefully in a clean
muslin cloth, tying them up with a string. Make a brine, say three gallons,
having it strong enough of salt to bear up an egg; add half a teacupful of pure,
white sugar, and one tablespoonful of saltpetre; boil the brine, and when cold
strain it carefully. Pour it over the rolls so as to more than cover them, as
this excludes the air. Place a weight over all to keep the rolls under the
surface.
PUTTING UP BUTTER TO KEEP.
Take of the best pure, common salt two quarts, one ounce of white sugar and one
of saltpetre; pulverize them together completely. Work the butter well, then
thoroughly work in an ounce of this mixture to every pound of butter. The butter
to be made into half-pound rolls, and put into the following brine--to three
gallons of brine strong enough to bearan egg, add a quarter of a pound of white
sugar.
--Orange Co., N.Y., style.
CURDS AND CREAM.
One gallon of milk will make a moderate dish. Put one spoonful of prepared
rennet to each quart of milk, and when you find that it has become curd, tie it
loosely in a thin cloth and hang it to drain; do not wring or press the cloth;
when drained, put the curd into a mug and set in cool water, which must be
frequently change a refrigerator saves this trouble.) When you dish it, if
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