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The following recipe was transcribed ver batim from the following vintage magazine:

The House
The Journal of Arts & Crafts


December, 1901

1/2 lb. loaf sugar
1/2 lb. icing sugar
Vanilla essence
1/4 good rich cream

Dissolve the loaf sugar in water, and then add the icing sugar as directed last month for raspberry pralines, and when quite smooth and stiff place in a saucepan and stir over the fire with a wooden spoon until the mixture is warm but not hot. Then work in the cream by degrees, but not on the fire, also add the vanilla. (Any other essence may be used, and the mixture may be coloured if preferred.) Line a small deep tin with grease-proof paper and turn on the cream mixture. it should be about a half inch deep; spread smoothly and let it stand for twelve hours. Then turn out, cut into squares with a sharp knife, and put into a warm, dry place for a few hours, when they may be packed away as required. A very shallow biscuit-box is a suitable tin in which to set these creams, as it has straight sides, but a small baking-tin will do.

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