SWEET, OR PUDDING SAUCES.
Hard Sauce. ✠
| Stir to a cream | 1 cup of butter. |
| 3 cups of powdered sugar. | |
| When light, beat in | ¾ teacup wine. |
| Juice of a lemon. | |
| 2 teaspoonfuls nutmeg. |
Beat long and hard until several shades lighter in color than at first, and creamy in consistency. Smooth into shape with a broad knife dipped in cold water, and stamp with a wooden mould, first scalded and then dipped in cold water. Set upon the ice until the pudding is served.