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Brandy Sauce

1 cup confectioners' sugar.

Whites 2 eggs beaten stiff. 1/8 teaspoon salt. 2/3 cup heavy cream whipped stiff. 2 tablespoons brandy. 1 tablespoon Jamaica rum.

Grating nutmeg.

PROCESS: Cream butter, add sugar gradually, stirring constantly. Place over hot water, add eggs and beat with a Gem whip until evenly blended, cool slightly and add brandy, rum and salt. Fold in cream and sprinkle with nutmeg.

Fifth Sunday