Drawn Butter.
Take one-quarter pound of best fresh butter, cut it up and mix with it two teaspoonfuls flour; when thoroughly mixed, put it into a saucepan and add to it four tablespoonfuls cold water.
Cover the pan and set it in a kettle of boiling water, shake it round continually, always moving it the same way. When the butter is entirely melted and begins to simmer, then let it rest until it boils up. In melting butter for pudding, some substitute milk for water.—Mrs. Dr. S.
Drawn Butter.
Cream together one-quarter pound fresh butter, with two heaping teaspoonfuls sifted flour; add to this six teaspoonfuls water.
Put it in a small tin saucepan and set it in a vessel of boiling water, until it begins to simmer, shaking it often.—Mrs. S. T.
Drawn Butter.
Rub a piece of butter in a little flour, add two or three tablespoonfuls boiling water.
Shake continually over the fire without letting it boil, till it thickens.—Mrs. P. W.
Cranberry Sauce.