Stir together, as for a poundcake, equal quantities of fresh butter and powdered white sugar. When quite light and creamy, add some powdered cinnamon or nutmeg, and the juice of a lemon. Send it to table in a small deep plate with a tea-spoon in it.

Eat it with batter pudding, bread pudding, Indian pudding, etc. whether baked or boiled. Also with boiled apple pudding or dumplings, and with fritters and pancakes.