B.
1 lb. butter
1 quart milk (2 pint bottles preferred)
1 tablespoon granulated gelatine
1½ 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.