[Sca-cooks] Breakfast Bread Muffin Pastry

[Daniel Myers]

On Monday, October 13, 2003, at 11:09  AM, ranvaig at columbus.rr.com 
wrote:
>
> Butter keeps quite nicely at Pennsic.  Just keep it in a dish you can 
> cover instead of a plate, or even in plastic, and store it in the 
> shade.  It will be soft or even melted, but salted butter will last at 
> least a week.  We never kept butter in the fridge at home when I was a 
> kid.

Neither did we.  The butter was always a perfect consistency for 
spreading on toast  -  though if it were left unguarded too long on the 
table the cat would get into it.

- Doc


-- 
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  Edouard Who Is Not Lainie's Edouard (Daniel Myers)
  http://www.medievalcookery.com/
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