After reading about butter bells here and remembering the awful
rancid flavor of butter left out of the fridge at Grandma's house
when I was growing up, I saw bells in a cookware store and decided
to try one.

I softened a stick of butter enough to pack it into the bell,
packed it tightly, and upended it into cold water in the bottom.
When I removed the bell to place it on the table for dinner,
I discovered that the butter had fallen out and was sitting in
the water. I have since tried packing it three times (including
once when I stored it in the fridge to experiment) and have
had the same results. The butter keeps sliding out of the bell.

Any suggestions?

gloria p