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The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

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The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

by Eaton, Mary, active 1823-1849 · Page 125 of 639 · 223,599 words

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should be kept from the air, and is best in pots of well-glazed ware, that will hold from ten to fourteen pounds each. Put some salt on the top; and when that is turned to brine, if not enough to cover the butter entirely, add some strong salt and water. It then requires only to be covered from the dust, and will be good for winter use.--IN PURCHASING BUTTER at market, recollect that if fresh, it ought to smell like a nosegay, and be of an equal colour throughout. If sour in smell, it has not been sufficiently washed: if veiny and open, it is probably mixed with stale butter, or some of an inferior quality. To ascertain the quality of salt butter, put a knife into it, and smell it when drawn out: if there is any thing rancid or unpleasant, the butter is bad. Salt butter being made at different times, the layers in casks will greatly vary; and it is not easy to ascertain its quality, except by unhooping the cask, and trying it between the staves. BUTTER DISH. Roll butter in different forms, like a cake or a pine, and mark it with a tea-spoon. Or roll it in crimping rollers, work it through a cullender, or scoop it with a tea-spoon; mix it with grated beef, tongue, or anchovies. Garnish with a wreath of curled parsley, and it will serve as a little dish. BUTTERMILK, if made of sweet cream, is a delicious and very wholesome article of food. Those who can relish sour buttermilk, will find it still more light, and it is reckoned very beneficial in consumptive cases. If not very sour, it is also as good as cream to eat with fruit; but it should be sweetened with white sugar, and mixed with a very little milk. It does equally well for cakes and rice puddings, and of course it is economical to churn before the cream is too stale for any thing but to feed pigs.--The celebrated Dr. Boerhaaeve recommended the frequent use of sweet buttermilk in all consumptive cases, and

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