d the sugar, until the whole is reduced to a fine
paste; add the butter, and force all through an old but clean cloth by
wringing the cloth and squeezing the butter very hard. The butter will
then drop on the plate in large and small pieces, according to the holes
in the cloth. Plain butter may be done in the same manner, and is very
quickly prepared, besides having a very good effect.

BUTTER.--White-coloured butter is said not to be so good as the
yellow; but the yellow colour is often artificially produced, by
the introduction of colouring matter into the churn.

ANCHOVY BUTTER.

1637. INGREDIENTS.--To every lb. of butter allow 6 anchovies, 1 small
bunch of parsley.

_Mode_.--Wash, bone, and pound the anchovies well in a mortar; scald the
parsley, chop it, and rub through a sieve; then pound all the
ingredients together, mix well, and make the butter into pats
immediately. This makes a pretty dish, if fancifully moulded, for
breakfast or supper, and should be garnished with parsley.

_Average cost_, 1s. 8d.

_Sufficient_ to make 2 dishes, with 4 pats each.

_Seasonable_ at any time.

CHEESE.

1638. In families where much cheese is consumed, and it is bought in
large quantities, a piece from the whole cheese should be cut, the
larger quantity spread with a thickly-buttered sheet of white paper, and
the outside occasionally wiped. To keep cheeses moist that are in daily
use, when they come from table a damp cloth should be wrapped round
them, and the cheese put into a pan with a cover to it, in a cool but
not very dry place. To ripen cheeses, and bring them forward, put them
into a damp cellar; and, to check too large a production of mites,
spirits may be poured into the parts affected. Pieces of cheese which
are too near the rind, or too dry to put on table, may be made into
Welsh rare-bits, or grated down and mixed with macaroni. Cheeses may be
preserved in a perfect state for years, by covering them with parchment
made pliable by soaking in water, or by rubbing them over with a coating
of melted fat. The cheeses selected should be free from cracks or
bruises of any kind.

CHEESE.--It is well known that some persons like cheese in a
state of decay, and even "alive." There is no accounting for
tastes, and it maybe hard to show why mould, which is
vegetation, should not be eaten as well as salad, or maggots as
well as eels. But, generally speaking, decomposing bodies are