BUTTER PROBLEMS SOLVED.

Northern Advocate, 4 October 1930, Page 4

BUTTER PROBLEMS SOLVED.

HINTS THAT WILL PROVE

USEFUL,,.

Good butter possesses a flue, even grain, which has been likened, to that of steel. When boiled upon a metal spoon, it froths and foams without much spluttering, and, when it begins to burn, it does not give off an unpleasant odour.

If butter show’s a tendency to become rancid owing to long storage or a ■ ‘bad-keeping' ; p«ntvy, lose no time in sweetening it, thus: Melt the butter and skim it; tflen throw in as mall piece of toast. In a few minutes, it will have lost all trace of unpleasant smell, and, provided the deterioration has not gone too far, will be fully restored in flav-

Should the quality of butter seem poor, its food value can be increased in this way: Weigh the butter, and for every two ounces add half a. teaspoonful of liquid (honey; heat gently until the mixture melts sufficiently to Ite well stirred, blend thoroughly and pour it into a mould or basin. Leave thus-all night and you will find that the addition of the honey has given the butter quite an agreeable flavour, besides making it go farther. If you have veTy little butter in the hoqso, and the extra quantity is wanted in a hurry, add a little milk to what you have, beat well, and you will bo quite pleased with the amount thus produced.

Before unwrapping butter, hold the

package under the cold-water tap for a few seconds,duid the paper will come off without any of the butter adhering. In warm weather, it is well to cut butter into .small neat squares for the/ table with a sharp knife covered with! the paper in which it was wrapped. I