USE OF BUTTER

Wairarapa Times-Age, 20 August 1938, Page 8

USE OF BUTTER

IN VARIOUS FORMS. Endless, are. the, uses, to which the wide variety of butters may be put. Sweet and savoury fruit and nut, they can be prepared at little cost, and meet the needs of any occasion and lend distinction to many a simple dish. ’ Red. and. Green Butter. Ingredients: J cup. butter, 1 teaspoon each of chopped green peppers, red peppers and parsley, J teaspoon chopped eschalot or teaspoon, onion juice, salt, cayenne, and lemon juice. Method: Cream the butter, add the chopped ingredients and season with salt, cayenne and lemon juice as required. Split a young dressed chicken in halves through the backbone, place on a buttered baking dish, dot with half the prepared butter and bake in a moderately hot oven till almost tender. Dot with the remaining butter and complete the cooking. = „ Savoury Fish Butter. Ingredients: -J- cup butter, 1 teaspoon strained lemon juice, -J teaspoon onion juice, 1 teaspoon anchovy paste (or other suitable fish paste or flavouring). Method: Cream the butter, add the onion, lemon juice and flavouring with a little paprika or cayenne if required. The Mixture may be coloured pale pink and used as a spread for savouries and sandwiches, or piped through a bag and small tube for decorating fish or other savoury dishes. Butter Frosting. Ingredients: -J cup butter, li cups sifted icing sugar, 1 egg yolk, flavouring as required. Method: Cream the butter and gradually add the icing sugar, beating thoroughly with a wooden spoon. Add the egg yolk and colour and flavour as desired. Use as a filling or decoration for cakes,, forcing the. mixture through a bag fitted with a suitable tube. Melted chocolate and vanilla essence, or melted chocolate and. coffee essence or strong coffee, or grated orange rind and strained orange juice may be added as various flavourings. Lobster Butter. Ingredients: i cup butter, -J cup prepared lobster coral, salt, cayenne, and lemon juice. Method: Remove the spawn or coral from a hen-lobster, pound thoroughly in a mortar and rub it through a fine sieve. Cream the'butter, add pureed coral, blend thoroughly in' a mortar and rub it through a fine sieve. Cream the butter, add pureed coral, blend thoroughly, season with salt, cayenne and lemon juice, Use the butter as required to impart richness, flavour, and colour, to sauces, soups, creams, fillings and other fish dishes.