““Well, I’ll see,” said Miss Sarah cautiously. “That platter is mine fortunately, or I’d never dare to sell it when Martha wasn’t here. As it is, I daresay she’ll raise a fuss. Martha’s the boss of this establishment I can tell you. I’m getting awful tired of living under another woman’s thumb. But come in, come in. You must be real tired and hungry. I’ll do the best I can for you in the way of tea but I warn you not to expect anything but bread and butter and some cowcumbers. Martha locked up all the cake and cheese and preserves afore she went. She always does, because she says I’m too extravagant with them if company comes.””
A cook of roughly the same moment, setting down the same dish.
1633. In large families, where salt butter is purchased a tub at a time, the first thing to be done is to turn the whole of the butter out, and, with a clean knife, to scrape the outside; the tub should then be wiped with a clean cloth, and sprinkled all round with salt, the butter replaced, and the lid kept on to exclude the air. It is necessary to take these precautions, as sometimes a want of proper cleanliness in the dairymaid causes the outside of the butter to become rancid, and if the scraping be neglected, the whole mass would soon become spoiled. To choose salt butter, plunge a knife into it, and if, when drawn out, the blade smells rancid or unpleasant, the butter is bad. The layers in tubs will vary greatly, the butter being made at different times; so, to try if the whole tub be good, the cask should be unhooped, and the butter tried between the staves.
Sources: The passage is from L. M. (Lucy Maud) Montgomery, Anne of Avonlea, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — oxblood cloth, cheese stamp.