½ cup butter.
2½ cups powdered sugar.
2 wineglasses pale Sherry or white wine.
½ cup boiling water.
1 teaspoonful nutmeg.
Work the butter into the sugar, moistening, as you go on, with boiling
water. Beat long and hard until your bowl is nearly full of a creamy
mixture. Then add gradually the wine and nutmeg, still beating hard.
Turn into a tin pail, set within a saucepan of boiling water, and stir
frequently until the sauce is hot, but _not_ until it boils. Take
the saucepan from the fire and leave the pail standing in the water,
stirring the contents now and then, until you are ready to serve the
pudding.
If rightly made, this sauce will be nearly as white as milk.