Brandy Sauce.
- 2 cups of powdered sugar.
- ½ cup of butter.
- 1 wineglass of brandy. That from brandied peaches—the liqueur, if you have it.
- 1 teaspoonful mixed cinnamon and mace.
Warm the butter slightly, work in the sugar until they form a rich cream, when add brandy and spice. Beat hard; shape by putting into a mould made very wet with cold water, and set in a cool place to harden. Should it not turn out readily by shaking gently, dip for a second in hot water.
Second Week. Thursday.