Home › B › Butter, to Keep Fresh

Butter, to Keep Fresh

Butter may be kept fresh for ten or twelve days by a very simple process. Knead it well in cold water till the buttermilk is extracted; then put it in a glazed jar, which invert in another, putting into the latter a sufficient quantity of water to exclude the air. Renew the water every day. "Can choice and costly dainties taste more sweet Than simple ones by honest labour earned."

CABBAGE, BOILED.

ABBAGE, Boiled.

INGREDIENTS.-To each 1/2 gallon of water allow 1 heaped tablespoonful of salt; a very small piece of soda.

AVERAGE COST, 1d. and 2d. each.

Pick off all the dead outside leaves, cut off as much of the stalk as possible, and cut the cabbages across twice, at the stork end; if they should be very large, quarter them. Wash them well in cold water, place them in a colander, and drain; then put them into plenty of fastboiling water, to which have been added salt and soda in the above proportions.

Stir them down once or twice in the water, keep the pan uncovered, and let them boil quickly until tender. The instant they are done, take them up into a colander, place a plate over them, let them thoroughly drain, dish, cut across and across into small squares, and serve.

CABBAGE, RED. each quart of vinegar, oz. of ginger well bruised, 1 oz. of whole black pepper, and, when liked, a little cayenne. AVERAGE COST, 6d. each.

Take off the outside decayed leaves of a nice red cabbage, cut it in quarters, remove the stalks, and cut it across in very thin slices. Lay these on a dish, and strew them plentifully with salt, covering them with another dish. Let them remain for 24 hours; turn into a colander to drain, and, if necessary, wipe lightly with a clean soft cloth. Put them in a jar; boil up the vinegar with spices in the above proportion, and, when cold, pour it over the cabbage. It will be fit for use in a week or two, but if kept for a very long time, the cabbage is liable to get soft and to discolour. To be really nice and crisp, CABBAGE SEEDLING.

TIME.-Large cabbages, or Savoys, to and of a good red colour, it should be hour, young summer cabbage, 10 to 13 minutes, after the water boils.

SEASONABLE, cabbages and sprouts various kinds, at any time. of