White Wine Sauce ( liquid. ) ✠
½ cup butter.
2½ cups powdered sugar.
2 wineglasses pale Sherry or white wine.
½ cup boiling water.
1 teaspoonful nutmeg.
Work the butter into the sugar, moistening, as you go on, with boiling water. Beat long and hard until your bowl is nearly full of a creamy mixture. Then add gradually the wine and nutmeg, still beating hard. Turn into a tin pail, set within a saucepan of boiling water, and stir frequently until the sauce is hot, but not until it boils. Take the saucepan from the fire and leave the pail standing in the water, stirring the contents now and then, until you are ready to serve the pudding.
If rightly made, this sauce will be nearly as white as milk.