Butter Borders

These borders are not very practical; they can only be made when the temperature is very low and are only mentioned in case there be no other resource available; yet they can be of great utility. The butter should be well kneaded to remove all foreign matter that it might contain; it should be colored green or red; spread it out on sheets of paper three-sixteenths of an inch thick, then leave to cool; invert these on wet napkins, and remove the paper; cut it into rounds, rings, or triangles. Dress them on the border of a dish, alternating the colors; the dish must be kept in the refrigerator until required.