Hard Sauce
- ⅓ cup butter.
- 1 cup Confectioner’s sugar.
- ½ teaspoon vanilla.
- ½ teaspoon lemon.
Process: Cream butter, add sugar gradually, while stirring constantly. Add extracts, drop by drop, while beating. Brandy may be used instead of extracts. Force mixture through a pastry bag and star tube on to a cold plate, sprinkle with nutmeg.