Hard Sauce
Use two parts of pulverized sugar to one part of butter. Cream the butter and add the sugar gradually until very light. Flavor with Larkin Nutmeg or with lemon-juice.
From the Larkin Kitchen-Laboratory in Buffalo, 1907 — the soap-and-premium empire's own book of over two hundred recipes.
Use two parts of pulverized sugar to one part of butter. Cream the butter and add the sugar gradually until very light. Flavor with Larkin Nutmeg or with lemon-juice.