Pudding Sauce.
Reading edition
Cream, ½ cupful of butter and as much powdered sugar as you can to have it very light. Add the yolks of 2 eggs beaten well, then the beaten whites. This can be set aside in a moderately cool place, and just before sending to the table add a wineglassful of sherry very slowly, stirring all the while, and lastly, very slowly as much boiling water as will make it the consistency of rich custard.
Mrs. Wallace Campbell.