Brandy Sauce.
2 cups of powdered sugar.
½ cup of butter.
1 wineglass of brandy. That from brandied peaches—the liqueur, if you have it.
1 teaspoonful mixed cinnamon and mace.
Warm the butter slightly, work in the sugar until they form a rich cream, when add brandy and spice. Beat hard; shape by putting into a mould made very wet with cold water, and set in a cool place to harden. Should it not turn out readily by shaking gently, dip for a second in hot water.
Second Week. Thursday.
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Veal and Sago Soup.
Jugged Rabbit. Scalloped Potatoes.
Sweet Potatoes, Fried. Minced Celery with Egg Dressing.
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Macaroni and Almond Pudding.
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