Twin City Observer

Contribution Corner
Butter Stretched with Milk (Whipped Butter)
One-half lb. butter
1 cup milk, at room temperature
One-fourth teaspoon salt
Artificial coloring
Whip butter until creamy and smooth. Gradually add milk, beating after each addition with egg beater until milk has been completely absorbed. Stir in salt and add a few drops of orange artificial coloring, if desired. Approximate yield: 1 pound butter.

Butter Stretched with Tablets
One-half lb. butter
1 cup milk, at room temperature
2 butter-stretching tablets
Break butter into small pieces and mix until creamy. Add milk and tablets. Let stand until tablets have been dissolved. Beat with a dover egg beater or mixer until all the milk has been mixed into the butter. Approximate yield 1 pound butter.

Butter Stretched with Gelatin
One-half tablespoon unflavored gelatin
1 cup milk
One-half pound butter
Soften gelatin in one-fourth cup cold milk, add to remaining milk and dissolve gelatin over hot water. Cool. Cream butter until smooth. Gradually add the lukewarm gelatin mixture to the butter, beating until all the milk is absorbed. Approximate yield: 1 pound butter.

Butter Stretched with Custard
1 cup light cream
2 egg yolks, beaten
One-fourth teaspoon salt
One-half lb. butter
Scald cream in the top of a double boiler. Stir a little cream into egg yolks and return mixture to double boiler. Stir egg and cream mixture constantly until it coats a metal spoon. Remove from heat and cool. Add a little of cooled mixture at a time to the creamed butter and beat with beater. Continue until all the custard has been beaten into the butter. Approximate yield: 1 pound butter.

Butter Stretched with Rennet
1 cup whole milk
1 teaspoon salt
One-half Rennet tablet
One-half lb. butter
Warm milk, add salt and stir until dissolved. When milk has reached 110 degrees F. (warm, not hot) remove from fire and add rennet tablet and stir until dissolved. Let stand until thickened, about 10 minutes. Add mixture to softened butter and beat with a mixer or rotary egg beater until the mixture is well blended.
Place in a dish, chill and store in the refrigerator, covered. Approximate yield: 1 pound butter.

To Flavor Butter (and Stretch It) for Sandwiches
Add any of the following ingredients to one-fourth cup butter or margarine:
1 tablespoon finely minced chives or onions
2 tablespoons finely minced parsley
1 teaspoon anchovy paste, plus a few drops of lemon juice and onion juice
1 small can sardines, mashed with 1 tablespoon lemon juice
1 tablespoon horseradish
3 tablespoons chutney
2 tablespoons finely minced watercress
2 tablespoons Roquefort cheese and dash Worcestershire sauce
One-half cup mashed baked beans
2 teaspoons prepared mustard
One-half cup mashed liverwurst