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Show i Increase Your Butter Supply At Home. fVO YOU KNOW how to make a M pound of crramcry butter into a pound and a half of good table mJ butter? One old - fashioned housekeeper does nnd has passed on NltD her recipe- to dozens of grateful women !n her community; for ln these days of high butter prices, everybody craves a nl'H Uttlo more butter on the dally bread. The trick is simple, says the old-fashioned old-fashioned housewife, Just add a pint H'H of milk to your pound of butter. dreamery butter comes ln a very solid cake from which all excess moisture I has been pressed out Addition of III H milk will make the butter looser in torture and lighter ln color, and It will be exactly like tho old-fashioned nl)BB home-churned butter whl-h you have pnjoyed, possibly, during some sojourn at a farm out ln tho country. You need not even possess a churn for the process though one of the small glass churns easily procurable at any department de-partment store will make tho work quicker and easier. But if you do not care to spend a dollar and a half or so for the glass churn, an ordinary pota-o pota-o masher -will answer. Flri, scald tho milk, then pour It over the cake j of butter. The scalding milk will soften the butter enough to make it easily manipulated and the mlU must be worked thoroughly Into it, worked; and worked until the two Ingredients are perfectly blended. The creamy softened butter resulting may bo ' placed ln a mould and set In the tco box and later can be made Into butter i balls for the table. You will find that i your original pound of butter has become be-come a pound and a half and will go that much farther in consumption- I |