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A Nice Sauce for Puddings

Half a pound of butter; eight tablespoonfuls brown sugar; one nutmeg (grated), the white of one egg.

The butter must be creamed and the sugar beaten into it, then the egg. The wine poured gently in and stirred till the sauce is cold, then grate the nutmeg. Make it in a common sauce tureen, on the hearth, stirring all the while. Do not let it boil.--Mrs. M.E.J.B.