the butter to be used into ice water so as to make them hard. Then place
each wad between the paddles, as shown, and give the paddles a circular
motion. After a little practice, it will be a simple matter to make
butter balls that will add to the attractiveness of any meal. Paddles
made especially for this purpose can be purchased in all stores that
sell kitchen utensils.

[Illustration: FIG. 2]

12. Sometimes, for practical purposes, it is desired to know the
quantity of butter that is served to each person. In the case of print
butter, this is a simple matter to determine. As shown in Fig. 2, first
mark the pound print in the center in order to divide it in half; after
cutting it into two pieces, cut each half into two, and finally each
fourth into two. With the pound print cut into eight pieces, divide and
cut each eighth into four pieces. As there will be thirty-two small
pieces, each one will represent one thirty-second of a pound, or
1/2 ounce.


BUTTER SUBSTITUTES

13. In about the year 1870, through a desire to procure a cheaper
article than butter for the poorer classes of France, came the
manufacture of the first substitute for butter. Since that time the use
of butter substitutes has gradually increased, until at the present time
millions of pounds are consumed every year. A certain amount of
prejudice against their use exists, but much of this is unnecessary for
they are less likely to be contaminated with harmful bacteria than the
poorer qualities of butter. Then, too, they do not spoil so readily, and