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New England cookbook, 1855-1934
Page 58
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valuable, while quite as large a quantity of butter is obtained as by the common mode - and this skim milk is much sweeter and palatable. - In the summer season it will usually be found necessary to bring the cream out of the cellar - (say a quarter of an hour before churning,) to take the excessive chill off. In winter place the vessel containing the cream over another containing water to warm it; then continue to agitate the cream until the chill is departed. Before washing the butter, seperate all the milk you possibly can, as the latter is excellent for tea Cakes. Butter made in this way will be much firmer, and less oily in hot weather, than when made in the ordinary way. (Scientific Amer - For keeping butter sweet Take two quarts of the best common salt, an ounce of sugar, an ounce of Salt petre; take one ounce of this composition for one pound of butter work it well into the mass and close it up for use. The butter cured with this mixture appears of a rich and [manory?] consistence & fine colours - Butter thus cured requires to stand three weeks or a month before it is used - The salts are not sufficiently blended if it is opened sooner - Butter cured in this way has been kept sweet three years.
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valuable, while quite as large a quantity of butter is obtained as by the common mode - and this skim milk is much sweeter and palatable. - In the summer season it will usually be found necessary to bring the cream out of the cellar - (say a quarter of an hour before churning,) to take the excessive chill off. In winter place the vessel containing the cream over another containing water to warm it; then continue to agitate the cream until the chill is departed. Before washing the butter, seperate all the milk you possibly can, as the latter is excellent for tea Cakes. Butter made in this way will be much firmer, and less oily in hot weather, than when made in the ordinary way. (Scientific Amer - For keeping butter sweet Take two quarts of the best common salt, an ounce of sugar, an ounce of Salt petre; take one ounce of this composition for one pound of butter work it well into the mass and close it up for use. The butter cured with this mixture appears of a rich and [manory?] consistence & fine colours - Butter thus cured requires to stand three weeks or a month before it is used - The salts are not sufficiently blended if it is opened sooner - Butter cured in this way has been kept sweet three years.
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