SHAPED BUTTERSButter Molds. Before using a butter mold, scald it, then soak it in cold water for an hour. Pack it solidly with butter and level off the top surface. When the butter is molded it can be pressed out.
Butter Pats. Shape your butter into a rectangle the shape of the commercial quarter pound. Let it cool to firm. Cut neat squares off the end to be your pats. To decorate you could dip a fork in hot water and draw on them or put a sprig of parsley on each one.
Butter Curls. These were traditionally made with a "butter curler." It was dipped into hot water and then drawn lightly and quickly toward you across the butter. This made a thin shaving of butter that curled up. The butter curler was dipped into hot water after each curl.
Whipped Butter. For a soft, fluffy spread, bring 1/4 lb. butter and 1/4 lb. water to room temperature. Whip them together with the mixer. You might need more water. That's all there is to it.
FLAVORED BUTTERSGARLIC BUTTER
Mince 3 cloves garlic. Mix with 1/2 c. melted butter. Add other herbs as desired. Let steep an hour.
Cream butter until fluffy and add a few drops lemon juice. Use for sandwiches, canapes and fish.
Start with either salted or unsalted butter, as you prefer. Soften the butter and cream into it finely chopped herbs to your taste. For each 1/2 c. butter add about 1 t. of your choice of dried herbs (basil, thyme, marjoram, dill are fine) or chopped fresh herbs. A dash of garlic salt is good too.
Add the juice of 2 lemons, drop by drop, to 1 c. softened butter. Keep stirring as you add it--it takes quite a while. Then add 2 T. crumbled dried parsley. Good as clam dip.
[Adapted from the "Foods Made from Milk" section of Chapter 10: Goats, Cows & Home Dairying and the "Garlic" and "Parsley" sections of Chapter 4: Garden Vegetables. Illustration copyright 1994 by Cindy Davis.]