all quantity of fresh butter, by working it over, in clear
fresh water, changing the water a number of times.

384. _To extract Rancidity from Butter._

Take a small quantity, that is wanted for immediate use. For a pound of
the butter, dissolve a couple of tea-spoonsful of saleratus in a quart
of boiling water, put in the butter, mix it well with the saleratus
water, and let it remain till cold, then take it off carefully, and work
a tea-spoonful of salt into it. Butter treated in this manner answers
very well to use in cooking.

385. _To preserve Cream for Sea Voyages._

Take rich, fresh cream, and mix it with half of its weight of white
powdered sugar. When well mixed in, put it in bottles, and cork them
tight. When used for tea or coffee, it will make them sufficiently sweet
without any additional sugar.

386. _Substitute for Cream in Coffee._

Beat the white of an egg to a froth--put to it a small lump of butter,
and turn the coffee to it gradually, so that it may not curdle. It is
difficult to distinguish the taste from fresh cream.

387. _To keep Eggs several months._

It is a good plan to buy eggs for family use when cheap, and preserve
them in the following manner: Mix half a pint of unslaked lime with the
same quantity of salt, a couple of gallons of water. The water should be
turned on boiling hot. When cold, put in the eggs, which should be
perfectly fresh, and care should be taken not to crack any of them--if
cracked, they will spoil directly. The eggs should be entirely covered
with the lime-water, and kept in a stone pot, and the pot set in a cool
place. If the above directions are strictly attended to, the eggs will
keep good five months. The lime-water should not be so strong as to eat
the shell, and all the eggs should be perfectly fresh when put in, as
one bad one will spoil the whole.

388. _To melt Fat for Shortening._

The fat of all kinds of meat, excepting that of ham and mutton, makes
good shortening. Roast meat drippings, and the liquor in which meat is
boiled, should stand until cold, to have the fat congeal, so that it can
be taken off easily. When taken up, scrape off the sediment which
adheres to the under side of the fat, cut the fat into small pieces,
together with any scraps of fat from broiled meat that you may happen to
have. Melt the fat slowly, then strain it, and let it remain till cold.
When formed into a hard cake, take it up--if any sediment adheres to the
u