White Sauce
Silver Sauce. Sauce au Vin Blano. 1 pound of powdered sugar. 8 ounces of butter, (large cup). 1/3 cupful hot water. 1/3 cupful of brandy, or else nearly 1/2 pint of wine and no water. Warm the butter slightly in a bright pan, put the sugar with it and cream them by rubbing together as if for cake. Then set it on the range and while beating with an egg-whisk in one hand pour in the brandy and water or wine with the other. When hot enough to serve it is ready. It must not boil, as that destroys its silvery whiteness and makes a gray syrup of it. Takes but a few minutes and should be made last thing. Good for souffle puddings of fruit, drop dumplings and boiled puddings.