Mix thoroughly one-half cup sugar and one tablespoon cornstarch; then pour on gradually, while stirring constantly, one cup boiling water. Bring to the boiling point and let simmer three minutes. Remove from range, add a few grains salt, two tablespoons butter, bit by bit, and one tablespoon Sherry wine.

Sherry Sauce II

Whites 2 eggs.

2/3 cup powdered sugar.

1 tablespoon apricot marmalade.

¼ cup Sherry wine.

Beat whites of eggs until stiff. Add sugar gradually, continuing the beating, then add marmalade and Sherry wine.