Fancy Butters.
Butter nicely flavoured and tinted is no new thing in
cookery. Its value in hors d'œuvres has just been pointed out;
it is, however, very useful in other branches—in flavouring sauces,
for instance. The objects to be kept in view when composing
a fancy butter may be thus summed up:—a pleasant flavour,
a pretty tint, and novelty. To secure the first it is imperatively