| 4 tablespoons soft butter |
| ¾ cup powdered sugar |
| ½ teaspoon vanilla |
| beaten white of 1 egg |
1. Make bowl and spoon hot with boiling water.
2. "Cream" or rub butter and sugar together, adding sugar by spoonfuls.
3. Add vanilla.
4. Beat in the white of egg.
5. Put in a cool place until needed.
"Yes," said Baking Dish, "that is very nice; but if you use the yolk of the egg in the pudding, it will save it, and make the pudding better."
"To save a yolk, all you have to do (it was little Egg Beater) is to drop it into a cup and pour a little cold water over the top, to prevent its drying. You can use it next day, if you keep it cool."
