Wine Sauce.
- ½ cup of butter.
- 2½ cups of powdered sugar.
- 2 glasses of pale sherry.
- ½ cup of boiling water.
- 1 teaspoonful of nutmeg.
Cream butter and sugar, whipping up, by degrees, with the hot water. Beat five minutes before adding, gradually, the wine and sugar. Heat in a tin vessel set in boiling water, stirring often, but not to a boil. Leave in warm water until you are ready for it. Stir up from the bottom as you serve.
Second Week. Saturday.