THE USE OF BUTTER

Wairarapa Times-Age, 1 July 1938, Page 4

THE USE OF BUTTER

TRY THESE RECIPES. Lemon Butter. Ingredients: Strained juice of 3 lemons, 3 eggs, 2 cups sugar, 4oz butter (grated yellow lemon rind optional). Method: Place the egg yolks and whites ijn a basin, jug or upper portion of a double saucepan and whisk slightly. Add the sugar, butter, strained lemon juice and grated lemon rind (if used). Stir with a wooden spoon over boiling water till dissolved, then decrease heat and cook slowly, stirring occasionally till sufficiently thick. Pour mixture into warm dry jars, and when cold seal the contents securely from the air. Store in a cool dry place till required for use as a cake or tart filling. Apple Butter. Ingredients: Cooking apples, water, sugar in proportion, flavouring as required. Method: Wash the apples, cut into quarters, remove the cores and place the fruit in saucepan with a small quantity of water, according to moisture content of fruit. Cover and cook slowly till quite tender, then rub through a sieve, and to each cup of pureed pulp add i cup sugar. If the apples lack flavour, a little grated lemon rind or strained lemon juice or a little spice may be added as required. Cook the fruit pulp and sugar slowly till the mixture is thick and clear. Pour into warm dry jars, seal securely, and store in a cool, dry place. This butter may be used as a filling for tarts, pies, turnovers, patties, and cakes. Anchovy Green Butter. Ingredients: 4oz butter, 2 hard-boiled egg yolks, 1 eschalot (optional), 1 dessertspoon chopped parsley, 1 teaspoon strained lemon juice and one tablespoon anchovy paste (or bloater paste), 1 dessertspoon capers, 2 finelychopped gherkins. Method: Crush the hard-boiled egg yolks and add to the butter, beating to a smooth cream. Stir in the chopped parsley, eschalots, capers, gherkins, and anchovy paste. Season with lemon juice, salt and cayenne, beat thoroughly, and use for savouries, either spread or forced on to biscuits as a garnish, spread for sandwiches, or filling for small puffs, eclairs or savoury pastries. Black Butter.

Ingredients: J cup butter, 1 teaspoon strained lemon juice, salt and cayenne, 1 tablespoon Worcestershire sauce (1 tablespoon wine vinegar optional). Method: Use the butter remaining in the pan after frying fish or meat, adding sufficient to make | cup melted butter. Brown slowly without burning, stir in the lemon juice, and season with salt and cayenne. Add the sauce and vinegar, as required, heat thoroughly and serve with the fried fish or meat. Parsley Butter. Ingredients: 1 cup butter, 1 tablespoon chopped parsley, 1 dessertspoon strained lemon juice, i teaspoon onion juice (optional), salt, and cayenne. Method: Cream butter, gradually add chopped parsley, lemon juice, onion juice (if used), and season with salt and cayenne. Use as a spread for savouries or sandwiches or serve with grilled fish, chicken, steak, chops, or cutlets. Passion Fruit Butter. Ingredients: Pulp of 6 to 8 passionfruit, 4 tablespoons strained lemon juice, 2 tablespoons water, 2oz butter, 3 eggs, 2 cups (11b) sugar. Method: Place egg yolks and whites in basin, jug or upper portion of double saucepan, and whisk slightly without making too much froth. Add the sugar and butter. Mix the passionfruit pulp, water and lemon juice together, strain into the mixture and stir over boiling water till sugar and butter are dissolved. Reduce heat and cook slowly, stirring occasionally till the mixture is sufficiently thick. (It will thicken as it cools). Pour the hot mixture into warm, dry jars, and when cold seal the contents securely. Stored in a dry, cool place, the mixture should keep satisfactorily for months, and may be used as filling for cakes and tarts, or as a spread for buttered bread or biscuits. Drawn Butter Sauce. Ingredients: J . cup butter, 3 level tablespoons flour, 1J cups water or white stock, Iteaspoon strained lemon juice, salt and cayenne. Method: Melt half the butter in a saucepan, add flour, blend smoothly with wooden spoon, cook for a minute, add the liquid and stir till mixture boils and thickens. Simmer for five minutes, season with lemon juice, salt and cayenne, and gradually add the remaining portion of butter. Alternate Seasonings: (1) Add 2 tablespoons drained chopped capers to sauce; (2) season prepared sauce with anchovy essence, sauce or paste, and colour pale pink; (3) add an egg yolk to prepared sauce, stir over heat for a few seconds to cook egg yolk without boiling the mixture, then add J cup shelled sliced prawns or chopped lobster flesh; (4) add a sliced hardboiled egg to prepared sauce. Peanut Butter. Carefully roast the raw peanuts (shelled or unshelled) slowly in oven for about I hour till the red skins burst from the nuts, stirring frequently to cook evenly. Avoid scorching, which spoils both flavour and colour of peanut butter. Remove shells if not already shelled, rub off the red skins, remove the core or germ, then

grind the nuts through a nut-grihder, coffee mill or mincing machine several times till reduced to a smooth, fine powder, adding i teaspoon salt to each cup ground nuts after first grinding. Press tightly into dry jars, place in steriliser or double boiler, and allow water to boil for | hour. Remove jars, seal securely, cool slowly, and store in a dry, cool place.