ORNAMENTING WITH BUTTER.
Squirted butter for garnishing hams, salads, eggs. Squeeze the butter through a cone-shaped icing tube. Scooped butter is made by dipping a tcaspoonful in hot water and then scooping the butter. quickly. Rolled butter is mado by rolling small pieces of butter into rounds or shells with wooden butter pats sold for the purpose. Dip the pats into boiling water and then into cold, so that the butter will not stick to them.
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Bibliographic details
New Zealand Herald, Volume LXVI, Issue 20288, 22 June 1929, Page 7 (Supplement)
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76ORNAMENTING WITH BUTTER. New Zealand Herald, Volume LXVI, Issue 20288, 22 June 1929, Page 7 (Supplement)
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