CREAMY SAUCE.
Cream one half cupful of butter, then stir in one cupful of powdered sugar, a little at a time, and beat until very light. Then add one fourth cupful of cream or milk and one scant teaspoonful of vanilla flavoring. Just before serving set the bowl in a pan of hot water, and as soon as the sauce is smooth and creamy remove from fire. It should not be heated enough to melt the sugar.