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Cherry Butter.
Boil the cherries till soft; then rub through a colander, and to each pint of the pulp add a pint of sugar. Boil carefully till thick, like other fruit butters. Can or keep in closely covered jars.
Lemon Butter. —Sugar 1/12 cups; whites of 3 eggs and yolk of 1 beaten; butter 1/2 cup; grate the yellow off of 2 medium sized lemons; then squeeze in the juice and mix all, and cook 20 minutes by setting the basin containing it into a pan of boiling water. Very nice for tarts or as butter upon bread.
Dulce de Lece, or Spanish Sauce, or Butter. —Put 1 qt. of
nice sweet milk into a porcelain lined dish, with white sifted sugar, 1 lb.; flour and ground cinnamon, each 1 teaspoonful. Simmer, stirring occasionally, 5 or 6 hours, or till of proper consistence when a little is cooled. To be eaten cold, as a pudding sauce, or on bread for children.
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