1 egg.
1/2 teaspoonful of vanilla extract.
Beat the butter to a cream. Gradually beat into it the powdered sugar. Next add the yolk of the egg, and beat well. Beat the white of the egg to a stiff froth and stir into the sauce. Add the flavor. Place the bowl in a pan of boiling water and cook for four minutes, stirring all the time.
Three tablespoonfuls of wine may be substituted for the vanilla.
Hot Cream Sauce.
1 egg.
1/2 cupful of powdered sugar.
1 teaspoonful of corn starch.
1 teaspoonful of butter.
1 teaspoonful of vanilla extract.