OCR Text |
Show SECRET OF KEEPING BUTTER Should Be Packed In Clean, Well-Glazed Well-Glazed Crocks Excellent Brine Formula Is Given. The great secret of keeping butter Is to have it good at first and keep it cold. Pack in clean, well glazed crocks, glass vessels are preferred which have ben scalded two or three times with bolting salt water and then rinsed In ice-cold water. Pack solid within one Inch of the top, then cover with half-Inch of fine wet salt, cover with clean muslin cloth, wrung out of cold water. Cover with an extra cloth, then thick brown paper,- tie tight, and place crocks In Icrhouso or cool, dry, well-aired cellar. cel-lar. Icehouse Is much the best The following Is an excellent brine to keep butter In: Water, three pints; salt, one pint; boll It until the scum rises, then add the beaten whites of two eggs and let all boll together, removing the scum carefully, aa It rises. Four over the crock of butter when cold; the brine should cover the butter fully one Inch. Cover with muslin cloth and heavy brown paper and store In Icehouse or cold cellar. This brine will keep the butter aweet tor one year or more. |