_Ingredients._—1 pint of melted butter, 3 heaped teaspoonfuls of
pounded sugar; 1 _large_ wineglassful of port or sherry, or ¾ of a
_small_ glassful of brandy. _Mode._—Make ½ pint of melted butter,
omitting the salt; then stir in the sugar and wine or spirit in the
above proportion, and bring the sauce to the point of boiling. Serve in
a boat or tureen separately, and, if liked, pour a little of it over
the pudding. To convert this into punch sauce, add to the sherry and
brandy a small wineglassful of rum and the juice and grated rind of ½
lemon. Liqueurs, such as Maraschino or Curaçoa, substituted for the
brandy, make excellent sauces. _Time._—Altogether, 15 minutes. _Average
cost_, 8_d._ _Sufficient_ for 6 or 7 persons.