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(Pudding Sauces) - (The International Jewish Cook Book)

Take one cup of sugar, one-half cup of sweet butter and stir to a cream.
Flavor with grated lemon peel or essence of lemon. Make into any shape
desired and serve.

Other Recipes

Hard Sauce


1. One cup of brown sugar, one tablespoon of butter, three drops of

vanilla, half a glass of sherry, whipped lightly.

2. One glass of sherry, a tablespoon of molasses, and a tablespoon of


Other Recipes

Hard Sauce

Cream one tablespoonful of butter, stir in four tablespoonfuls of

powdered sugar and beat until very light, then add a teaspoonful of

boiling water and beat again. Flavor to suit taste.

Other Recipes

Lemon Hard Sauce

Cream two tablespoons of butter until soft, add one tablespoon of lemon

juice and a little nutmeg, then beat in enough sifted confectioner's

sugar to make a light, fluffy mass. Let it harden a little before


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