Sauce for the Above.
Two cupfuls of powdered sugar.
Two tablespoonfuls of butter.
Half teaspoonful of mace or nutmeg.
Juice (strained) of a lemon.
Two tablespoonfuls of boiling water.
Melt the butter with the hot water and beat in, with egg whisk or “Dover,” the sugar, a little at a time, until the sauce is like a cream. Add lemon juice and nutmeg, mould into a mound on a glass dish, or a deep plate, and set in a cold place until it is firm. This is a good “hard sauce” for any hot pudding.