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Berry Sauce

The small fruits, such as raspberries, blackberries or strawberries, make most satisfactory sauce for puddings. One pint of berries; one and one-half cups of powdered sugar; one tablespoon of butter; one egg. 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 moderate heat. Beat the butter to a cream, add the powdered sugar and when thoroughly mixed add the beaten white of the egg. Add the mashed berries just before serving. Serve with ice cream or berry puddings.