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BUTTER IN HASTE, FROM WINTER CREAM, OR FROM THE MILK OF ONE COW

BUTTER IN HASTE, FROM WINTER CREAM, OR FROM THE MILK OF ONE COW image BUTTER IN HASTE, FROM WINTER CREAM, OR FROM THE MILK OF ONE COW image

Take milk fresh from the cow, strain it into clean pans, set it over a gentle fire until it is scalding hot; do not let it boil; then set it aside; when it is cold skim off the cream; the milk will still be fit for any ordinary use; when you have enough cream, put it into a clean earthen basin; beat it with a wooden spoon until the butter is made, which will not be long; then take it from the milk and work it with a little cold water, until it is free from milk, then drain off the water, put a small tablespoonful of fine salt to each pound of butter, and work it in. A small teaspoonful of fine white sugar, worked in with the salt, will be found an improvement---sugar is a great preservative. Make the butter in a roll; cover it with a bit of muslin, and keep it in a cool place. This receipt was obtained from one who practiced it for several winters.

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Subjects
Dairy