The Blue Grass Cook Book

page 238

and beat it hard till very light. Set the bowl over a teakettle of hot water
till melted. Do not stir it.

      HARD SAUCE

  1 cup sugar,

  1/2 cup of butter.

Cream together and flavor with lemon, wine, or brandy.

      HARD SAUCE
      FOR PLUM PUDDING
Cream a cup of butter and work into it 2 cups of powdered sugar. Season with 2
tablespoons French brandy and a scant teaspoon of vanilla. Beat the white of an
egg and stir into it. Set on ice and serve with the hot pudding.
Some prefer a mixture of whisky and rum to the brandy.

      LEMON SAUCE

  1 pint sugar,

  1 tablespoon butter.

Pour over 1/2 pint hot water. Add the juice of 1 lemon. Let it boil, and add 1
tablespoon cornstarch. Strain and serve hot.

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