EGG BUTTER Eileen Roberts, Oklahoma City, OK
"My grandmother, Laura Fox, made this often in the fall after a new batch of molasses was made at the sorghum mill. She came to Oklahoma from Texas and lived here most of ther adult life. Many of her recipes were unmeasured quantities but they always turned out well -- and she used a wood cook stove."
1 pint sorghum molasses
3 eggs
1/4 teaspoon nutmeg
1/8 teaspoon salt
Put molasses in a big iron skillet and bring to boil. Boil no more than 2 minutes. Beat eggs until wellbeaten. Beating constantly, pour eggs into molasses in a very thin stream. Put mixture back on burner and cook slowly 10 minutes. Remove from skillet and thoroughly stir in nutmeg. When cool, pour into serving dish. Serve with hot bread, biscuits, corn muffins. It will take the place of jam, jelly or honey.