Name: Hard Rum Sauce
Ingredients: 1/3 c Butter; at room temperature; 1 c Icing sugar; 4 tb Rum; up to 5

When I was coming to Christ, I thought I was doing it all myself, and though I sought the Lord earnestly, I had no idea the Lord was seeking me. I do not think the young convert is at first aware of this… One week-night, ... the thought struck me, "How did you come to be a Christian?" I sought the Lord. "But how did you come to seek the Lord?" The truth flashed across my mind in a moment – I should not have sought Him unless there had been some previous influence in my mind to make me seek Him. I prayed, thought I, but then I asked myself, How came I to pray? I was induced to pray by reading the Scriptures. How came I to read the Scriptures? I did read them, but what led me to do so? Then, in a moment, I saw that God was at the bottom of it all, and that He was the Author of my faith, and so the whole doctrine of grace opened up to me, and from that doctrine I have not departed to this day, and I desire to make this my constant confession, "I ascribe my change wholly to God"

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains	Caribbean	Caribbean, Sauces	1	Servings

INGREDIENTS

1/3	c	Butter; at room temperature
1	c	Icing sugar
4	tb	Rum; up to 5

INSTRUCTIONS

Cream the butter, gradually add the icing sugar, beat until light and
fluffy. Slowly beat in the rum in a thin stream. Serve with any steamed
puding. Excellent with Christmas Cake West Indian Style.
Recipe by: Cooking with Caribbean Rum by Laurel-Ann Morley, '91, p. 72
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Lou Parris
<lbparris@earthlink.net> on Jul 27, 1997

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