Hard Sauce
1/3 cup butter 2 tablespoons sherry or 1 cup powdered sugar 1/4 teaspoon nutmeg Cream the butter; add the sugar. Continue beating until smooth and creamy. Add flavoring, and stir again. Put on serving dish and place near ice.
Published as America rationed meat for the war, this is a whole cuisine built without it — nut roasts and cheese soufflés, dasheen and okra soups, vegetable gelatine, and a chapter on what to do with the whites of eggs.
1/3 cup butter 2 tablespoons sherry or 1 cup powdered sugar 1/4 teaspoon nutmeg Cream the butter; add the sugar. Continue beating until smooth and creamy. Add flavoring, and stir again. Put on serving dish and place near ice.