advisable to soften the butter by creaming it with a spoon, but it
should never be melted for this purpose.

10. SERVING BUTTER.--When butter is used for the table, some
consideration must be given to the serving of it. Probably the most
usual way of serving butter is to place a slice of it on a plate and
then pass the plate with a knife to each person at the table. The
advantage of this method is that each person can take the amount desired
and thus prevent waste. However, a still more desirable way of serving
butter that is to be passed is to cut it into small cubes or squares or
to shape it into small balls and then serve it with a fork or a butter
knife. To prevent the pieces or balls of butter from melting in warm
weather, cracked ice may be placed on the butter dish with them. Butter
cut into cubes or squares may also be served on an individual butter
dish or an individual bread-and-butter plate placed at each person's
place before the meal is served. Whichever plan is adopted, any
fragments of butter that remain on the plates after a meal should be
gathered up and used for cooking purposes.

[Illustration: FIG 1]

11. Butter that comes in pound prints lends itself readily to the
cutting of small cubes or squares for serving. Such butter may be cut by
drawing a string through the print or by using a knife whose cutting
edge is covered with paper, a small piece of the oiled paper such as
that in which the butter is wrapped answering very well for
this purpose.

If butter balls are desired for serving, they may be rolled with butter
paddles in the manner shown in Fig. 1. To make butter balls, put wads of