The daily morning journal and courier., 1906-08-25
NEW oU1RKs IN BUTTER.
How to Make the Unsalted Butter .L TT, ,t,so

l u A1dhC bA4S AhI-A
 Which is Now the Fashion. 1 Dame Fashion has get her seal of approval upon toothsolao, if expen- slve, product.
 Outside of the cities fresh butter-. that is, unsalted butter-is not ofter. found in the market; but as the up to 1 date hostess Is nevertheless expected to serve it, it is a comfort to know that it can be made at home.
 The equipment is verT simple--a pair of butter paddles, str)ns ro:ary heater, large deep bowl, a pastry bay and tubes and plenty of Ice. Good Houseke aping says that if possible one should procure double cream slightly soured, as the work of beating is les- sened; however, butter can be beaten l from sweet cream in about twenty min utes. A quart of double cream will yield nearly pound of butter.
 1 Place the chilled cream in the bowl and beat with the rotary beater until past the whipped cream stage. When to stiff to handle with the beater, use the paddle and work back and forth with a beating stroke until a characteristic sound, "spat, spat, announces that the butter grains are separating from the whey or buttermilk.
 At this point the mixture will have the appearance of a rather thick mush of coarse raw corn meal and water, dl- stinctly grunular. When the separar- tion is complete pack the butter granu- les together with the paddles until it forms a lump.
 Wash the hands in very hot water, then rinse in cold water and wash the butter in running cold water until every trace of whey is worked out 1 Butter shells are filled with a favored butter and served at luncheon with wa. fers or very thin slices of bread.
 Favored buffers make delicious fill ings for the oclock sandwiches they may, with wafers, replace one course In the summer luncheon, or they car be used as seasonings, especially con- venient when the chafing dish is used They are new new ana yev old, for here is a receipe taken form an Bnglist cook book of 1755; with few changes it may be used to-day; French Butter-Take the yolk oi four hard eggs, half a pound of loai sugar, beat and sifted, and half 6 pound of sweet butter; bray them in . marble mortar or some other convent. ent thing, with a spoonful or two ot orange flower water when 1t is vel mixed, force 1t through the corner of coarse cloth in little heaps on { cold china plate,
 New and delicious varieties of but. ter are being invented constantly. Here are the recipes for some of them. l Flower or Fruit Butter---Wrap new fresh butter in paraf1ln paper. Place a thick layer of the desired blooms ol | leaves in the bolton of bowl put the butter on top of this, then cover thick. lly with more leaves. Cover the bow as tightly as possible and set away II a cool room for at least three hours i The result will be faintly suggestive ot the blossoms.
 | dlIy oAlLeI---~- AllA tIuIUuEHIy three hard cooked eggs with two tablespoon. fuls of sugar beat into this four table. spoonfuls of fresh butter and flaver tc taste with almond paste.
 Parsley Butter-Add one teaspoon. full of salt, speck of pepper and c tablespoonful of finely minced parsley to half a cupful of fresh butter. Cream together and gradually beat into this a tablespoonful of lemon juice. Pars. ley butter with It's faint tinge of green makes an unusually good filling for butter shells.
 l Savory Butter-Add two teaspoon fuls of vinegar, two teaspoonfuls of anchovy paste and two of French mus tard, with twice as much Roquefort cheese to one-half coupful of butter Beat until smooth and creamy.