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Foamy Sauce

(Steamed and baked puddings)


  • 1/2 cupful of butter
  • 1 cupful of powdered sugar
  • 1 teaspoonful of vanilla
  • 1/4 cupful of boiling water
  • 2 tablespoonfuls of sherry
  • 1 egg white


Cream the butter and sugar; add the vanilla and wine, and beat them well. Just before serving stir in the boiling water; add the whipped white of one egg, and beat until foamy.


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The Century Cook Book (1901).

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