Health Butter by B. E. Tefft

Review and Herald Publishing Association · Takoma Park Station, Washington, D. C. · Mar 26, 1914

Health Butter

By B. E. Tefft

B. E. TEFFT

THE following will be found an excellent substitute for dairy butter:—

Yolk of one egg, raw
One to two cups cooking or olive oil
One-half teaspoon salt
One-half teaspoon lemon juice

Have utensils and ingredients cold. Use a soup plate or a shallow bowl and a fork. Beat well the yolk of egg and salt; add one-half teaspoon lemon juice; then add the oil drop by drop, at first stirring constantly. Then, as mixture thickens, oil may be added faster, adding now and then a little lemon juice to thin the batter to the proper consistency. This may be made stiff enough to cut with a knife. The butter will keep a number of days if stored in a cool place.