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A Good Sauce for Puddings

Ingredients: Half a cupful of butter, one cupful of sugar, one egg, white beaten to a stiff froth, and the yolk to a cream, two tablespoonfuls of wine and half a wine glass of boiling water. Beat the butter and sugar and yolk to a cream. Just before sending to the table, add the white of the egg beaten to a froth, and stir in the boiling water, beating it to a foam; it may be flavored with brandy or wine, lemon or vanilla.