1/2 cup butter, 1/2 cup milk

1 cup sugar, 1 teaspn. vanilla

Cream butter and sugar, add milk gradually, stirring; set over hot water and stir until just smooth, no longer. The sauce is not intended to be hot. Add vanilla and serve at once.

If the sauce should stand and separate, heat carefully again before serving. Water may be used in place of milk, or lemon juice and water in equal quantities, with lemon flavor, or fruit juices for cottage or plain steamed puddings. Orange juice with the flavor of the rind and vanilla makes a pleasing combination. The sauce is sometimes made with cream and sometimes with 1/4 cup each of cream and fruit juice.

Strawberry or Raspberry Sauce

Add 1 cup mashed, drained, canned or fresh strawberries or raspberries to above sauce just before serving.