SAUCE FOR FRUIT SHORTCAKE

Cream a cupful of sugar with a tablespoonful of butter

From 1912:

Cream a cupful of sugar with a tablespoonful of butter. Beat the whites of two eggs to a standing froth; mix with the creamed sugar and butter a cupful of the juice of the fruit, and lastly whip in the stiffened whites of the egg. Beat very hard at the last. This is a most delicious sauce for fruit puddings of any kind.