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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PRESERVING AND CANNING

EGG BUTTER
 

 Put a cup of molasses in a skillet and a lump of butter the size of an egg. Then add 2 well-beaten eggs and a little nutmeg, stirring briskly all the time or the eggs will cook in big pieces. Take up as soon as the eggs are all stirred in. Serve the same as apple butter.

Sister Susie Peters, Emporia, Kans.