Looks like she wrote to use the inning while hot, which I think would make it more like a glaze.
BTW, I have two card files full of this sort of thing, one from my mother with a few from my grandmother, and another from my MIL. Also have a 3-ring binder of my mom's recipes. Haven't made too many of them. Old recipes are terse, to say the least, because you're supposed to KNOW how to cook without explicit directions.