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Melted Butter

It is made in the relative proportions of two ounces of butter, two tablespoonfuls of water, and a little flour dredged in, prepared over a hot fire, and shaken back and forth. Another good way of making is to rub two tablespoonfuls of flour into a quarter of a pound of butter, adding five teaspoonfuls of water; set the sauce-pan containing it in a vessel of water kept boiling until it simmers.