1/2 c Butter

1 c Icing sugar

1 Egg

-beaten 2 tb Orange juice

1 ts Orange rind

-finely grated Cream the butter, add the sugar and beat until light and fluffy. Beat in the egg. Very gradually add the orange juice, a drop at a time. Stir in the orange rind. Beat the sauce until light and fluffy. Serve immediately. Yields about 1 1/2 cups. From the book "Canadian Christmas Cooking" by Rose Murray