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Ard Sauce

Have in readiness a warm but not hot bowl, and in it place a teacup of powdered sugar, one-fourth of a cup of butter, a teaspoon of vanilla extract or the grating of a lemon or three tablespoons of sherry; or, perhaps, a little nutmeg and one-half a teaspoon of powdered cinnamon, and beat until well creamed. Arrange the sauce upon a pretty dish and set it in a cool place until required. This sauce may be used with hot pudding of any kind.