Butter for Winter Use
Dear Aunt Daisy, Now that so many people are making more butter than they can use, I thought perhaps it would be a good idea to pass on to you my method of preserving butter for use in the winter, when it is dear and scarce. It is really a splendid method. Make a brine, fairly strong, but not so strong as for meat-say one and a half pounds of salt to a gallon of water. Add a little sugar, and one teaspoon of saltpetre. Boil for five minutes, and leave to cool. Each time butter is made, work every drop of water out of it thoroughly, then make it into con-venient-sized blocks — (I do it in pounds)--wrap them in butter paper, and then drop them into the brine. When they are needed, wash them in clear water, They are then ready for use, and just like fresh butter. It is very essential that you should work every drop of water out of the butter, however, especially if you want it to keep. I always use a piece of muslin, previous!y scalded and rinsed in cold water. The butter is worked
much drier if you use this cloth to press it. Some people wrap the cloth round their hands.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19400119.2.73.1
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New Zealand Listener, Volume 2, Issue 30, 19 January 1940, Page 45
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213Butter for Winter Use New Zealand Listener, Volume 2, Issue 30, 19 January 1940, Page 45
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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