Pudding Sauce

1/4 cup butter or margarine
1 cup granulated sugar
1/2 cup cream or evaporated milk
1 1/2 teaspoons pure vanilla or rum extract
Dash of nutmeg

Combine butter sugar and cream in saucepan. Cook over low heat, stirring occasionally, 10 minutes or until slightly thickened. Do not allow sauce to boil.

Stir in extract and nutmeg.

Serve hot or cold over ice cream, bread pudding, gingerbread, rice pudding, vanilla pudding, mincemeat pie or squares of warm cake.

Makes 1 1/2 cups.