“He had, he said, a big pair of tabbies who slept in the hay and came up to the dairy when the milk was strained. There were two blue porcelain dishes for their sacred use. There was, he said, milk and to spare. He grew eloquent as he told of the number of quarts daily. He bragged of his butter. His cheeses had won prizes at county fairs. As for chickens--they had fresh eggs and broilers without end. He had his own hives, too, white-clover honey. And his housekeeper made hot biscuit. In a month or two there'd be asparagus and strawberries. Say! Yes, he was eloquent.”
A cook of roughly the same moment, setting down the same dish.
Butter is an expensive article, and should be selected with care. If one have the proper place for storing it, and can get it direct from some trustworthy dairy, it would be economical to purchase the winter’s supply in October. About fifty pounds will be enough for a family of two for six months. This should be put up in two or three small tubs. It must be kept in a cool, sweet place. Eggs, of course, are best fresh. It is wise economy for the young housekeeper to pay the extra price, and always be sure of the quality of her supply. Pure milk is a most important adjunct to the table. As far as it is in her power to do so, the housekeeper should see that the supply comes from a wholesome source, and then do her part to keep the milk good by having the vessels perfectly clean and the surroundings such that the milk shall not be contaminated.
Sources: The passage is from Temple Bailey, The Gay Cockade, free to read in full at Project Gutenberg. The recipe is from Parloa, Miss Parloa's Young Housekeeper of 1893, also free in full. Both are in the public domain in the United States. The binding above is ours — oxblood cloth, beehive stamp.