Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables

by Woman's Institute of Domestic Arts and Sciences

11. Butter that comes in pound prints lends itself readily to the cutting of small cubes or squares for serving. Such butter may be cut by drawing a string through the print or by using a knife whose cutting edge is covered with paper, a small piece of the oiled paper such as that in which the butter is wrapped answering very well for this purpose.

If butter balls are desired for serving, they may be rolled with butter paddles in the manner shown in Fig. 1. To make butter balls, put wads of the butter to be used into ice water so as to make them hard. Then place each wad between the paddles, as shown, and give the paddles a circular motion. After a little practice, it will be a simple matter to make butter balls that will add to the attractiveness of any meal. Paddles made especially for this purpose can be purchased in all stores that sell kitchen utensils.

12. Sometimes, for practical purposes, it is desired to know the quantity of butter that is served to each person. In the case of print butter, this is a simple matter to determine. As shown in Fig. 2, first mark the pound print in the center in order to divide it in half; after cutting it into two pieces, cut each half into two, and finally each fourth into two. With the pound print cut into eight pieces, divide and cut each eighth into four pieces. As there will be thirty-two small pieces, each one will represent one thirty-second of a pound, or 1/2 ounce.

BUTTER SUBSTITUTES

13. In about the year 1870, through a desire to procure a cheaper article than butter for the poorer classes of France, came the manufacture of the first substitute for butter. Since that time the use of butter substitutes has gradually increased, until at the present time millions of pounds are consumed every year. A certain amount of prejudice against their use exists, but much of this is unnecessary for they are less likely to be contaminated with harmful bacteria than the poorer qualities of butter. Then, too, they do not spoil so readily, and for this reason they can be handled with greater convenience than butter.

14. OLEOMARGARINE.--The best substitute for butter and the one most largely used is called oleomargarine, which in the United States alone constitutes about two and 1/2 per cent. of all the fat used as butter. This fat is called by various other names, such as margarine, and butterine, but oleomargarine is the name by which the United States authorities recognize the product. It is made by churning fats other than butter fat with milk or cream until a butterlike consistency is obtained. Originally, pure beef fat was employed for this purpose, and while beef fat is used to a great extent at present, lard, cottonseed oil, coconut oil, and peanut oil are also used. Whatever fats are selected are churned with milk, cream, and, for the finest grades, a considerable percentage of the very best pure butter. After they are churned, the oleomargarine is worked, salted, and packed in the same manner as butter.

15. The manufacture and sale of butter substitutes are controlled by laws that, while they do not specify the kind of fat to be used, state that all mixtures of butter with other fats must be sold as oleomargarine. They also require that a tax of 10 cents a pound be paid on all artificially colored oleomargarine; therefore, while coloring matter is used in some cases, this product is usually sold without coloring. In such an event, coloring matter is given with each pound of oleomargarine that is sold. Before using the oleomargarine, this coloring matter is simply worked into the fat until it is evenly colored.

16. RENOVATED BUTTER.--Another substitute that is sometimes used to take the place of the best grades of butter is renovated, or process, butter. This is obtained by purifying butter that is dirty and rancid and that contains all sorts of foreign material and then rechurning it with fresh cream or milk. The purifying process consists in melting the butter, removing the scum from the top, as well as the buttermilk, brine, and foreign materials that settle, and then blowing air through the fat to remove any odors that it might contain. Butter that is thus purified is replaced on the market, but in some states the authorities have seen fit to restrict its sale. While such restrictions are without doubt justifiable, it is possible to buy butter that is more objectionable than renovated, or process, butter, but that has no restriction on it.