. American cookery . ing on its richness, are needed tomake one pound of butter. It may bewell for you to experiment with a smallerquantity at first, and beat it with aDover beater in a large bowl until thebutter forms, clings to the beater, andseparates from the whey. The weightof the butter thus made will enable youto judge how much cream you will needto make two pounds of butter. This larger quantity could very wellbe beaten in a bread-mixer, if you lacka regular churn. The cream should becold, and the mixer turned rapidly, atfirst, more slowly as the butter begins toform. It will look like
. American cookery . ing on its richness, are needed tomake one pound of butter. It may bewell for you to experiment with a smallerquantity at first, and beat it with aDover beater in a large bowl until thebutter forms, clings to the beater, andseparates from the whey. The weightof the butter thus made will enable youto judge how much cream you will needto make two pounds of butter. This larger quantity could very wellbe beaten in a bread-mixer, if you lacka regular churn. The cream should becold, and the mixer turned rapidly, atfirst, more slowly as the butter begins toform. It will look like fine curds, atfirst, distributed through the it forms in lumps the size of a nutor larger, strain off the whey or buttermilk, and wash the butter in very coldwater, working it with a wooden spatulaand changing the water until the lastshows no trace of milk. It may besalted with one tablespoonful of finesalt to every cup of butter, and then al- AJJY ^IN 13 fried foodshealthful aswell as delicious. Get Crisco from your grocer—onepound, net weight, or larger packed in this sanitarycontainer—never sold in bulk.
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Keywords: ., bo, bookcentury1900, bookdecade1910, bookidamericancookery19unse4
