Instead of throwing away the tart claret left or overlooked in bottles that have been opened and partly used, make it into pudding sauce.

Cream a tablespoonful of butter with a cupful of sugar. Heat a cupful of claret in a saucepan, stir into it half a teaspoonful of arrow-root or corn-starch, cook one minute, beat gradually into the creamed butter and sugar, and put away upon ice for hard sauce, or set it into a vessel of boiling water, and cover until needed, for liquid sauce.