AIRY BUT- TER
INGRE DIENTS for goodsized dish.lb. of fresh butter, 2 eggs, 2 tablespoonfuls of pounded sugar, 1 tablespoonful of orangeflower water. AVE- RAGE COST, 8d.
Boil the eggs hard, and, when cold, take out the yolks, and pound them in a mortar with the sugar and the orange-flower water to a smooth paste, then incorporate with it the butter. Put the paste in an old, clean, coarse cloth, and force it through by wringing the cloth hard and squeezing the butter through it. The butter should then drop on the dish or plate in irregular pieces according to the holes in the cloth, and should have a pretty effect. Plain butter may be done in the same manner.
