enter into the composition of any dish that appears on your table. And,
in general, the more you can do without the employment of butter that
has been subjected to the influence of heat, the better. The woman of
modern times is not a "leech;" but she might often keep the "leech" from
the door, if she would give herself the trouble to invent _innocent_
sauces.

BUTTER-MOULDS, for Moulding Fresh Butter.

[Illustration: DISH OF ROLLED BUTTER.]

1634. Butter-moulds, or wooden stamps for moulding fresh butter, are
much used, and are made in a variety of forms and shapes. In using them,
let them be kept scrupulously clean, and before the butter is pressed
in, the interior should be well wetted with cold water; the butter must
then be pressed in, the mould opened, and the perfect shape taken out.
The butter may be then dished, and garnished with a wreath of parsley,
if for a cheese course; if for breakfast, put it into an ornamental
butter-dish, with a little water at the bottom, should the weather be
very warm.

CURLED BUTTER.

1635. Tie a strong cloth by two of the corners to an iron hook in the
wall; make a knot with the other two ends, so that a stick might pass
through. Put the butter into the cloth; twist it tightly over a dish,
into which the butter will fall through the knot, so forming small and
pretty little strings. The butter may then be garnished with parsley, if
to serve with a cheese course; or it may be sent to table plain for
breakfast, in an ornamental dish. Squirted butter for garnishing hams,
salads, eggs, &c., is made by forming a piece of stiff paper in the
shape of a cornet, and squeezing the butter in fine strings from the
hole at the bottom. Scooped butter is made by dipping a teaspoon or
scooper in warm water, and then scooping the butter quickly and thin. In
warm weather, it would not be necessary to heat the spoon.

BUTTER may be kept fresh for ten or twelve days by a very simple
process. Knead it well in cold water till the buttermilk is
extracted; then put it in a glazed jar, which invert in another,
putting into the latter a sufficient quantity of water to
exclude the air. Renew the water every day.

FAIRY BUTTER.

1636. INGREDIENTS.--The yolks of 2 hard-boiled eggs, 1 tablespoonful of
orange-flower water, 2 tablespoonfuls of pounded sugar, 1/4 lb. of good
fresh butter.

_Mode_.--Beat the yolks of the eggs smoothly in a mortar, with the
orange-flower water an