Lemon Butter.
Two and half ounces of butter
four eggs
10oz. sugar
three good juicy lemons
Beat up the eggs well. Melt the butter, add the sugar and the lemon juice strained, mix well, and stir in the eggs. Stir continually over a slow fire until the mixture looks clear, and is a little thicker than honey. Do not let it boil. If the fire is not slow enough stand the pot containing the mixture to cook inside another pot containing boiling water. If covered like jam jars mixture will keep for weeks.
Source: KITCHEN AND PANTRY. (1921, February 26). Queensland Times (Ipswich) (Qld. : 1909 - 1954), p. 5 (DAILY.).
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