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Berry Sauce

2 cups berries

1 tablespoon granulated sugar

1 tablespoon butter

1 egg-white

1½ cups powdered sugar

The small fruits, such as raspberries, blackberries or strawberries, make most satisfactory sauce for puddings. Place the berries in a bowl, add a tablespoon of granulated sugar and mash slightly to draw out the juices, setting the bowl in a moderately warm room. Beat the butter to a cream, add the powdered sugar and when thoroughly mixed add the beaten white of the egg. Combine with the mashed berries just before serving. Serve with icecream, berry puddings or cottage pudding.