The next day when butter has completely cooled you will see that butter has separated into three layers. The top layer is white and creamy looking, middle layer is clarified butter, and bottom layer is watery liquid that has been separated out of butter.

The second step is to use a spoon scrape off top white layer. Discard this layer.

Third use a tooth pick or a skewer to poke several holes in remaining butter. Be sure to reach all way to bottom of bread pan.

The fourth and final step is to pour off liquid on bottom of pan. What remains is a rich and delectable clarified butter.

Old Fashioned Cocktail

1 lump sugar 2 dashes Peychaud or Angostura bitters 1 jigger rye whiskey 1 piece lemon peel 1 chunk pineapple 1 slice orange peel 2 maraschino cherries

Into a heavy-bottomed barglass drop a lump of sugar, dash on bitters, and crush with a spoon. Pour in jigger of rye whiskey and stir with several lumps of ice. No shaking allowed! Let mixture remain in glass in which it is prepared. Garnish with a half-ring of orange peel, add chunk of pineapple and cherries with a little of maraschino juice. Twist slice of lemon peel over all and serve in mixing glass with barspoon.

It is suggested by some that it is best to dissolve sugar into a small amount of water first since sugar does not dissolve well in alcohol.

The appearance of additional fruit became commonplace after days of prohibition.

Try both versions and decide which you prefer.