Lisa Tremain created The Butter Bell in 1996, and her design pays homage to the original. The two part crock and lid combine butter storage and serving in beautiful new bone china.
Add homemade or store-bought butter to the serving lid and about ⅓ cup cold water to the crock. Flip the lid upside down and place in the crock to create a seal that blocks butter-spoiling air and light from getting in. Refresh the water every few days to keep butter fresh for up to three weeks out on the counter.
This tried-and-true method has been around since the 19th century and is still a great way to keep butter tasting delicious and perfectly spreadable.