41.   Combine the buttermilk, egg and melted butter in a mixing bowl.

42.   Combine the milk, eggs and melted butter in a separate bowl.

43.   Combine the oil and butter in a heavy stock pot and place over medium heat until the butter is melted.

44.   Combine syrup and butter, cook over low heat until butter is melted.

45.   Cook over low heat just until butter is melted, stirring occasionally.

46.   Cook the mixture over medium-low heat, stirring until the butter is melted and custard is thick enough to coat a spoon.

47.   Early on Thanksgiving morning, melt the butter in a large skillet over medium-high heat.

48.   For Cream Puffs, melt butter in boiling water in a medium saucepan.

49.   For Filling, combine lemon juice, peel and melted butter in a medium bowl.

50.   For Glaze, in a small saucepan over low heat, melt butter, then stir in sugar, water and whiskey.