1 lb. butter 1 quart milk (2 pint bottles preferred) 1 tablespoon granulated gelatine 1-1/2 teaspoons salt

Soak gelatine in one-half cup of the milk.  When softened, dissolve over hot water.  Let butter stand in warm place, until soft.  Add gelatine mixture, milk and salt and beat with Dover beater until thoroughly mixed (about 15 minutes).  Vegetable coloring such as comes with margarine may be added if desired.  Do not put on ice.

C.

1 lb. butter 1 quart milk (2 pint bottles preferred) 1 tablespoon granulated gelatine 1-1/2 teaspoons salt 1 cup peanut butter

Soak gelatine in one-half cup of the milk.  When softened, dissolve over hot water.  Let butter stand in warm place, until soft.  Add gelatine mixture, peanut butter, milk and salt and beat with rotary egg beater until thoroughly blended (about 15 minutes).  Vegetable coloring such as comes with margarine may be added if desired.  Put in cool place to harden but do not put on ice as the gelatine would cause the mixture to flake.  It is preferable to make up this mixture enough for one day at a time only.

D. To 1 pound of butter or butter substitute add one cup peanut butter.  Blend thoroughly with wooden spoon or butter paddle; this may be used in place of butter as a new and delightful variation.

E. To 1 pound softened butter add 1 pound softened butter substitute (oleomargarine, nut margarine, vegetable margarine) or hydrogenated fat.  Blend thoroughly with butter paddle or wooden spoon and use as butter.

SUGGESTIONS FOR PASTRY

Whole wheat makes a more tasty crust than bread flour and all rye pastry has even better flavor than wheat flour pastry.  Half wheat or rye and the other half cornmeal (white or yellow) makes an excellent pastry for meat or fish pie.  If cornmeal is added, use this recipe: 

CORNMEAL PASTRY FOR MEAT OR FISH

1/2 cup cornmeal 1/2 cup rye or wheat flour 2 tablespoons fat 1/3 cup cold or ice water 1 teaspoon baking powder

Sift dry ingredients.  Cut in fat.  Add water and roll out on well floured board.

PASTRY MADE WITH DRIPPING

Well made, digestible pastry should have a minimum of fat to make a crisp flaky crust.  It should be crisp, not brittle; firm, not crumbly.  Pastry may be made in large amounts, kept in refrigerator for several days and used as needed.  Roll out only enough for one crust at a time as the less pastry is handled, the better.

PLAIN PASTRY

1 cup flour 1/3 cup fat 1/2 teaspoon salt About 1/4 cup cold or ice water

Mix flour and salt.  Cut in fat and add just enough cold or ice water to make the mixture into a stiff dough.  Roll out.  This recipe makes one crust.