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Butter Preserved with Honey

Wash and press the butter until it is quite free from milk. Put it in a jar, and place it in a pan of boiling water. When clarified, and just before boiling, remove it from the water to a cool place; take off the scum, and work it up in the proportion of two ounces of honey to every two pounds of butter. This mode of preparation will be found very convenient where butter is eaten with sweet dishes. It will keep as long as salted butter if the air be properly excluded from it.