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Hot Cream Sauce

For drop dumplings, etc. 1 quart of thin cream. 3/4 pound of sugar. 1 ounce of butter. 1 ounce of starch, (a heaping tablespoonfull) Flavoring of broken nutmeg or stick cinnamon.

Boil the milk with the piece of cinnamon and half the sugar in it--the sugar prevents burning--and stir in the rest of the sugar with the starch mixed in it dry. When cooked thick beat in the butter and strain for use.