continued by the housewife after she purchases butter for home use. The
chief point for her to remember is that butter should be kept as cold as
possible, because a low temperature prevents it from spoiling, whereas a
high one causes it to become soft and less appetizing. The most
satisfactory place in which to keep butter is the refrigerator, where it
should be placed in the compartment located directly under the ice and
in which the milk is kept, for here it will not come in contact with
foods that might impart their flavors to it. Should no refrigerator be
available, some other means of keeping butter cold must be resorted to,
such as a cool cellar or basement or a window box.

The way in which butter is bought determines to a certain extent the
method of caring for it. If it is bought in paper cartons, it should be
rewrapped and replaced in the carton each time some is cut off for use.
In case it is bought in bulk, it should never be allowed to remain in
the wooden dish in which it is often sold; rather, it should be put into
a crock or a jar that can be tightly covered.

8. Attention should also be given to butter that is cut from the supply
for the table or for cooking purposes and that is not entirely used.
Such butter should never be returned to the original supply, but should
be kept in a separate receptacle and used for cooking. If it contains
foreign material, it can be clarified by allowing it to stand after it
has melted until this has settled and then dipping or pouring the clear
fat from the top. Butter that has become rancid or has developed a bad
flavor need not be wasted either, for it can be made ready for use in
cooking simply by pouring boiling water over it, allowing it to cool,
and then removing the layer of fat that comes to the top. Such butter,
of course, cannot be used for serving on the table. Still, consideration
on the part of the housewife to just such matters as these will prevent