Cream Sauce ( hot. ) ✠
1 pint cream.
4 tablespoonfuls powdered sugar.
Whites of two eggs, beaten stiff.
Extract of vanilla or bitter almonds, one teaspoonful.
1 teaspoonful nutmeg.
Heat the cream slowly in a vessel set in a saucepan of boiling water, stirring often. When scalding, but not boiling hot, remove it from the fire, put in the sugar and nutmeg; stir three or four minutes and add the whites. Mix thoroughly and flavor, setting the bowl containing it in a pan of hot water until the pudding is served, stirring now and then.