How To Make Butter
From The White Ribbon Cook Book by Kathryn Armstrong, 1894. Section 7 of 9.
Preserving Butter
Two lbs. of common salt, 1 lb. loaf-sugar, and 1 lb. saltpetre. Beat the whole well together, then to 14 lbs. of butter put 1 lb. of this mixture, work it well, and when cold and firm put it into glazed earthen vessels that will hold 14 lbs. each. Butter thus preserved becomes better by being kept, but it must be kept from the air, and securely covered down. If intended for winter use, add another ounce of the mixture to every pound of butter, and on the top of the pans lay enough salt to cover them with brine.
Rennet
Take out the stomach of a calf just killed, and scour it well with salt and water, both inside and out; let it drain, and then sew it up with two large handfuls of salt in it, or keep it in the salt wet, and soak a piece in fresh water as it is required.
Maître d-Hotel Butter
Two oz. fresh butter, juice of 1 lemon, white sugar and salt to taste, parsley blanched, freed from moisture and finely minced.
Put the butter in a basin with the other ingredients, incorporate the whole effectually and quickly, and put it by in a cool place until wanted.
Butter (to serve as a little dish)
Roll butter in different forms, either like a pine, making the marks with a teaspoon, or in crimping rollers, work it through a colander, or scoop with a teaspoon, and mix it with grated beef tongue or anchovies. Make a wreath of curled parsley to garnish.
Curled Butter
Procure a strong cloth, and secure it by two of its corners to a nail or hook in the wall; knot the remaining two corners, leaving a small space. Then place your butter into the cloth; twist firmly over your serving dish, and the butter will force its way between the knots in little curls or strings. Garnish with parsley and send to table.
Daisy Butter
Two tablespoonfuls white sugar, yolks of 2 hard-boiled eggs, 2 tablespoonfuls orange-flower water, 1/4 lb. fresh butter.
Pound the yolks with the orange-flower water (in a mortar) to a smooth paste, then mix in the sugar and butter. Now place in a clean cloth, and force the mixture through by wringing. The butter will fall upon the dish in pieces according to the size of the holes in the cloth.
Melted Butter
Five oz. butter, 1 tablespoonful flour, 2 tablespoonfuls water, salt to taste.
Put all the ingredients into a stew-pan, and stir one way over the fire until all the ingredients are well mixed. Allow it just to boil, and it is ready to serve.