SC - An OOP scone recipe

[Mordonna22@aol.com]

In a message dated 8/3/98 9:12:12 AM US Mountain Standard Time,
aldyth at juno.com writes:

<< 
 For those of you who are stuck at home during Pennsic, I have a question.
  How was butter made in period?  I would like to have a childrens
 activity of making butter at the upcoming A&S.  I made butter at my
 grandma's knee in a pickle jar.  Shook that thing for a long time.
  >>

you can make butter from sufficiently hi butterfat content milk simply by
skimming off the cream, placing the cream in a suitable container, and shaking
or agitating it.  Until very recently (when I was a child) every Southern
Homemaker had a churn to do this.  The ones I have intimate familiarity with
were either wooden or ceramic.  They held about 1 1/2 to 2 gallons.  You
filled them half full of the heavy cream at room temperature.  You inserted a
dasher, made of crossed little paddles on a stick through a hole in the lid.
Then you get an urchin to churn ... churn ... churn ... churn ... churn ...
until yellow flecks appear on the handle of the dasher.  Then you sieve the
butter from the liquid and pat it into a cake or press it into a mold, and
refrigerate.

Or, you put a pint of heavy cream into a quart jar and shake until it begins
to separate.  Too rapid or vigorous shaking can tend to homogenize the
mixture, so the strokes must be slow and steady.  If you are seven or eight,
it can seem to take days.

Mordonna
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