Rum Butter
Dear Aunt Daisy, I was very interested to hear you mention rum butter. I am sending the real Cumberland rum butter recipe, which I still make. Even the best essence to be bought would not take the place of rum, as you could not put the same quantity of essence as rum, and you must have the necessary moisture. As it is a recipe hundreds of years old, it would be indeed a great pity to use a substitute for any of the ingredients. Now I will tell, you the story of rum butter. In Cumberland, when a new baby | is expected, a bowl of rum butter is made beforehand. These are bowls handed down from one family to another, are of great value, and may hold as much as 6 Ib. of rum butter. When baby arrives, each visitor is handed a plate, a knife and plain biscuits (such as cream crackers) and is allowed to help herself to rum butter, and biscuits out of a biscuit barrel. A new bowl full is made for the christening. Here is my recipe: One pound castor sugar, ¥ lb. butter, a little grated nutmeg and cinnamon, one wine glass of rum. Beat butter to a cream, add sugar, nutmeg and cinnamon, beat well, add ‘rum, allow to set. The beating must be very smooth. "Grandma," Wanganui East.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19520410.2.48.2.5
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New Zealand Listener, Volume 26, Issue 666, 10 April 1952, Page 23
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227Rum Butter New Zealand Listener, Volume 26, Issue 666, 10 April 1952, Page 23
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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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