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.
Source:
Foods That Will Win The War And How To Cook Them (1918)
