Butter Fresh Molded

The butter must be of the very best quality, without a particle of salt, and used the same day it is made.

For Shells.—Grate with a table knife a piece of firm but not too hard butter; when there is sufficient on the blade of the knife, remove it with the finger to place it immediately on a butter dish or in ice water.

For Pats.—Divide a pound of butter into sixteen equal parts, or one ounce for each. The butter must be well worked, neither too soft nor too hard; set it into cold water, with two grooved wooden pallets lift out a piece of butter the size of a ball half an inch in diameter, press the butter between the two pallets, turn it round lightly, and remove the surplus with the first finger of the right hand; when a pat is formed, take it out and throw it into cold water.

For Vermicelli Butter.—Put butter not too hard into a machine called a butter syringe, having a tin perforated sheet with holes three thirty-seconds of an inch in diameter; push the butter through these so that it falls into the water.

To Serve it in Small Stone Pots.—Fill some small gray stone pots with butter and cover with pieces of fine muslin; these are placed as they are on the table. Butter is often served, drained, and laid on grape leaves, or simply in butter dishes with small pieces of very clean ice around.