Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

into a bowl half full of cold water. The cloth must be rather twisted, to cause the butter to run through. When it is in the bowl, stir it till rather hard; work it in a ball, and wipe it dry. Thus clarified it is finer than when used merely mixed. The same butter may be made, and in the same way, with _craw-fish_, _prawns_, and _shrimps_. _Horse-radish Butter._--Grate some horse-radish and mix it well with about the same volume of butter, mash through a sieve, and it is ready for use. _Tarragon_ and _garlic_ butter are made as the above. If the butter be found too strong, use more butter and less of garlic, etc. _Ravigote Butter_ (called also _Beurre de Montpellier_).--Blanch the following spices: parsley, tarragon, chives, chervil--parsley and chervil in equal proportion and about half as much of the two others, about two handfuls altogether--drain dry and put them in a mortar with two anchovies boned, one shallot chopped and bruised in a coarse towel, half a dozen capers, a rather small piece of pickled cucumber, four ounces of butter, two hard-boiled yolks of eggs, and the juice of half a lemon. Pound the whole well together, then add a tablespoonful of essence of spinach, mix well, mash through a sieve, and use. This butter is excellent to decorate and to eat with cold fish. It is sometimes used with cold birds. _Hazel-nut Butter._--Pound some hazel-nuts or filberts and then mix throughly with good butter, mash through a sieve, and use as ordinary butter. The proportion according to taste. It is easily prepared, and is delicious. Do the same with _pea-nuts_, or any other nut. _Melted Butter._--Put butter in a crockery vessel and place it above a pan of water or some other liquid, heated but not boiling, so that the butter will melt slowly and gradually. Sometimes the butter may be wanted soft only, or what is called melted soft, or thoroughly melted. It is easy to obtain those different states above with heated liquor, and the butter, though melted, is more firm than when melted