TWO METHODS OF MAKING EXTRA BUTTER
e METHOD I: One breakfast cup of | milk; 2 heaped teaspoons cornflour; a | good pinch of salt; and Yalb. of butter. | Heat the milk, then blend in the cornflour mixed with a little more milk. Add as soon as the milk boils. Cool. Then cut the butter into the cool sauce, and / beat it in. If you have any full cream milk powder-add 2 teaspoons with a little more milk-it is an improvement. METHOD II: Stand 3 pints of milk for 1 day, and then pour off the cream -it should be 1 good breakfastcupful. Bring slowly to scalding point. Thicken with 1 heaped teaspoon of cornflour and | 1%4 teaspoon of salt, moistened with) milk. Remove from the fire, and chop | in llb. of butter. Beat well till it is | cold and firm. It can then be shaped | with butter pats. It makes about 2Ib. | and does not have to be used straight away. |
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New Zealand Listener, Volume 17, Issue 422, 25 July 1947, Page 23
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160TWO METHODS OF MAKING EXTRA BUTTER New Zealand Listener, Volume 17, Issue 422, 25 July 1947, Page 23
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