The Just-Wed Cook Book / A Present from The Merchants of Reno, Nevada

by Unknown

BRANDY SAUCE

Melt one rounding tablespoonful butter. Add three level tablespoonfuls corn starch, ½ tablespoonful Gold Medal Flour, few grains salt. When well blended, add one pint hot water gradually, stirring constantly, and cook five or six minutes. Then add three-fourths of a cup of brown sugar, cook a minute, add one teaspoonful vanilla extract and one tablespoonful brandy. Remove from fire, add one rounding tablespoonful butter, and beat until very smooth. Strain if necessary. Serve with steamed puddings.