Brandy Sauce
Cream together four heaping table-spoons of sugar (white) and four table-spoons, well-rounded, of soft butter; with this mix a gill of lemon brandy, or half the quantity of brandy, juice of one lemon and half a grated nutmeg; stir slowly into half a cup boiling water, let simmer a moment, pour into a warm tureen. -May Corbin, Covington, Ky.