Cream one tablespoonful of butter with four of powdered sugar, and pour upon it a cupful of liquor drained from brandied peaches, and heated in a covered saucepan that the brandy may not evaporate. Stir all together, and add a quarter of a tea-spoonful of arrow-root wet up in a little cold water. Set in boiling water and cover until scalding-hot, then stir for three minutes and serve.

The liquor from any canned or brandied fruit may be treated in like manner. If canned fruit-liquor is used, double the quantity of sugar.