Sea Kale

Ingredients

• salt

Directions

1. Sea kale is cooked in the same way as brocoli.

2. In winter the pans should be scalded before the milk is strained into them ; in summer the pans and strainer should be rinsed with cold water. Do not cover the milk until it is perfectly cold; a stone crock is the best for keeping the cream in, and it should be stirred two or three times a day; if the cream is not stirred, the butter will have a bad taste ; do not let your milk stand too long, or this will make the butter taste very unpleasant. Be particu- lar to put cold water in your churn the night before you wish to use it ; pour it out in the morning, and rinse it again ; before the butter comes, or while it is gathering, take off the lid of the churn ; have your butter-bowl scalded and cooled ; work the milk out well, but do not put in any water ; add salt to your taste. Everything connected with milk or butter should be kept very carefully clean.

3. C6 FAMILY RECEIPT BOOK.