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Raspberry Butter Sauce

Only bright red juice should be used--not purple. The juice of red currants or light red cherries does instead of light raspberries. 1 1/2 pounds of powdered sugar. 3/4 pound of fresh butter. 1/2 pint of red fruit juice.

This is a hard sauce colored red. Have the fruit juice cold. Cream the butter and sugar together, slightly warm and add the juice slowly while beating, like vinegar to a mayonaise, so as not to liquify it. Keep on ice till wanted.