Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Lemon Sauce. ✠

• 1 large cup of sugar.
• Nearly half a cup of butter.
• 1 egg.
• 1 lemon—all the juice and half the grated peel.
• 1 teaspoonful nutmeg.
• 3 tablespoonfuls boiling water.

Cream the butter and sugar and beat in the egg whipped light; the lemon and nutmeg. Beat hard ten minutes, and add, a spoonful at a time, the boiling water. Put in a tin pail and set within the uncovered top of the tea-kettle, which you must keep boiling until the steam heats the sauce very hot, but not to boiling. Stir constantly.