Butter, Clarified
Put the butter in a basin before the fire, and when it melts, stir it round once or twice and let it settle. Do not strain it unless absolutely necessary, as it causes so much Pour it gently off into a clean dry jar, carefully leaving all sediment behind. Let it cool, and carefully exclude the air by means of a bladder or piece of washleather tied over. If the butter is salt, it may be washed before melting, when it is to be used for sweet dishes.
Butter, Constituent Parts of. -This article of food so largely used in England and the Continent is now made in very great quantities in factories in the United States and Sweden. A great deal of butter of good quality is imported to England from both Ireland and Holland, and our own best fresh butter comes from Buckinghamshire, Suffolk, Devonshire, Oxfordshire and Yorkshire. In Devonshire the butter is made from the clotted cream for which that county is famous and the process of turning it into butter is but a short one.
In other parts it is reckoned that the butter should come in about 15 minutes churning, but it must be remembered that the temperature of the cream must be exact, and the thermometer of the dairy when churning begins should register from 55 to 60.
Butter contains a large amount of heatgiving properties, but the flesh-forming ones in it are very small and, with regard to its dietetic qualities, may be regarded almost in the light of animal oil or vegetable fat.
CONSTITUENT PARTS OF 1 LB. OF BUTTER.
Water ...
Albumenoids ...
Starch, Sugar, etc.... 1 262 oz. grs. ... ... ... ... ... 0 70 ... ... 0 21 Fat 14 14 Mineral Matter ... ... ... 0 70 ... ... ...
Butter. Curled. -Tie a strong cloth BUTTER, MELTED. the wall; make a knot with the other two ends, so that a stick might pass through. Put the butter into the cloth; twist it tightly over a dish, into which the butter will fall through the knot, so forming sma'l and pretty little strings. The butter may then be garnished with parsley, if to serve with a cheese course; or it may be sent to table plain for breakfast, in an ornamental CURLED BUTTER. dish. Squirted butter for garnishing hams, salads, eggs, &c., is made by forming a piece of stiff paper in the shape of a cornet, and squeezing the butter in fine strings from the hole at the bottom. Scooped butter is made by dipping a teaspoon or scooper in warm water, and then scooping the butter quickly and thin. In warm weather, it would not be necessary to heat the spoon.