USE OF BUTTER

Wairarapa Times-Age, 25 June 1938, Page 4

USE OF BUTTER

IN VARIOUS FORMS. Clarified Butter—Heat the butter slowly till oily, in small pan, removing frothy scum as it rises. Pour off the oiled (clarified) butter carefully, leaving any sediment in the pan. Use as required for frying, or as directed in recipes. Creamed Butter. —Leave butter at room temperature till softened, then beat till creamy, using a wooden spoon in a round based bowl. Butter Balls or Rolls.—Scald and chill two wooden butter pats. Cut blocks or measure,, teaspoons of butter for uniformity of size. Roll each lightly between pats to form balls. Flatten the balls into cylinder shapes between the pats to form rolls. Drop the shapes into iced water or serve on chilled plate with crushed ice. Cut butter. —Cover sharp . knife blade with folded waxed paper to cut through the butter in clean slices. Curled Butter. —Dip a butter curler in hot water for each curl. Commence at the far side of a pound print of butter, draw curler lightly and quickly towards you, forming a thin shaving of butter which curls up. Serve with crushed ice. Moulded Butter. —Scald and chill small fancy shaped butter moulds. Pack firmly with cold butter, level the surface across with a knife, nnmould and chill Hie shapes of butter, and garnish with parsley sprigs. Decorated Butter. —Dip fork prongs in hot water, and draw across a square of firm butter from corner to corner. Chill and garnish with parsley or watercress.