remained.  The butter was worked thoroughly, with a wooden paddle, until all buttermilk had been extracted.  One small tablespoonful of salt was added to each pound of butter.  She worked the butter well, to incorporate the salt, and molded it into shape.  Aunt Sarah did not knead the butter, but smoothed it down, then lifted it up from the large, flat, wooden bowl in which it was molded.  When the butter was to be molded into small shapes, she scalded the small wooden molds, then dipped them into cold water before using; this prevented the butter adhering to the molds.  Before commencing to churn butter, Aunt Sarah was particular to have her hands scrupulously clean.  All the utensils used were washed in hot water, then rinsed in cold water, both hands and utensils.  She frequently wrapped small pats of freshly-churned butter in small squares of clean cheese-cloth and placed in a stone crock with a cover.  Placed in the crock was usually, with the butter, a bunch of sweet clover blossoms, which imparted to the butter a delicious flavor.

“SMIER-KASE” OR COTTAGE CHEESE

Stand a pan containing three quarts of milk in a warm place until it becomes sour and quite thick.  Stand the pan containing the thick milk on the back part of the range, where it will heat gradually but not cook.  When the “whey” separates from the curd in the centre and forms around the edges it is ready to use.  Should the sour milk become too hot on the range, or scald, the curds, or smier-kase, will not become soft and creamy.  When the curd has separated from the “whey,” pour the contents of the pan into a cheese-cloth bag and hang in the open air to drip for several hours, when it should be ready to use.

From three quarts of sour milk you should obtain one good pound of smier-kase.  To prepare it for the table place one-half the quantity in a bowl and add one teaspoonful of softened butter, a pinch of salt and mix as smoothly as possible.  Or the smier-kase may be molded into small rolls, and a small quantity of finely-chopped Pimento added.  This will keep fresh several days if kept in a cool cellar or refrigerator.

USES OF “SWEET DRIPPINGS” AND SUET

For deep frying Mary was taught to use lard and kidney suet combined.  The latter had been tried out by cutting suet in small pieces.  The suet, in an iron pan, was placed in a moderately hot oven until fat was tried out.  To prevent suet when rendered having a taste of tallow, place in the upper part of boiler, over one containing hot water, and stand on a hot range until all is tried out, or melted, instead of putting it in oven.  Strain into a jar and stand aside in a cool place until wanted.  Take one-third of this tried-out suet to two-thirds lard when frying croquettes, oysters, cruellers or fritters.  Suet contains food value equal to that of lard and