VARIETY OF BUTTERS

New Zealand Herald, Volume LXXIII, Issue 22344, 15 February 1936, Page 7 (Supplement)

VARIETY OF BUTTERS

Savoury sandwiches aro always go popular at afternoon and evening parties that new recipes for them are in groat demand. Even the butter used on the wafer-thin bread may add an extra savoury touch. Here are recipes for several varieties of savoury butters:— Lemon Butter.—To half a pound of butter add one and three-quarter tablospoonfuls of lemon juice and the gratod rind of a quarter of a lemon. Beat the butter until creamy, then gradually beat in the other ingredients. Olive Butter.—To half a pound of butter add a quarter of a cup of stoned, minced olives, beaten with a teaspoonful of lemon juico. Onion butter will require a dessertspoonful of onion juice and a tablespoonful of water to half a pound of butter. Lobster butter requires a third of a cup of lobster meat, two tcaspoonfuls of lemon juico, and a tablespoonful of water, seasoned with pepper or paprika, added to tho usual half-pound of butter. Variations are a third of a cup of sardines or salmon with tho lemon juico and water. Lemon butter and fish butter can bo used for all fish sandwiches; onion butter is delicious with all cold meat. Watercress butter requires half a pound of butter, half a cupful of watercress, minced finely, and mixed with half a tablespoonful of lemon juice. This may be used on tiny rolls, like asparagus rolls, with sprigs of watercress sticking out of each end.