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Brandy Sauce

Two tablespoons of butter; four tablespoons of brandy; four tablespoons of boiling water; one egg (white); one-half cup of powdered sugar. Beat the butter to a cream, gradually add the sugar, and beat until white and light; then add the white, beaten to a stiff froth and stir well. When ready to serve, add the brandy and the water, stand the bowl containing the sauce in a basin of boiling water on the fire, and stir until the sauce is light and foamy. Serve with fruit or suet puddings.