Hard Gold Sauce

From a
1915
cook book
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.

1/2 c. Butter creamed with 1 c. Brown Sugar;
flavor with Vanilla.
Beat the Butter to a cream
and add the Brown Sugar.
Beat thoroughly.
Smooth into shape
and grate Nutmeg thickly upon the top.
Keep cool.
T he Yolk of an Egg is a very nice addition
beaten up with the Sauce.
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