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By Bertha F. Kramer

Домашняя кондитерская тети Бабетт (1893)

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Take one heaping tablespoonful of gelatine and dissolve it in six tablespoonfuls of warm milk, one heaping cupful of sugar and half tablespoonful of best butter and one tablespoonful of glucose and a pinch of cream of tartar. Stir over the fire until remove and stir until it is of it boils then the desired con- Butter the sistency ready to roll into balls. hands to do this. If not thick enough return to the fire and boil again. When all are melt some confectioner's chocolate and roll the balls in it.

Written by a Jewish lady who a thor- is ough and experienced cook, and who has tested every receipt. It is its its the best popularity known Cook Book in use, and is due to the superiority of contents. Oyer 500 pages, bound in oil cloth - - $150 - $1 75 Sent Post-Free on receipt of price. "Cook Book" and "Home Confectionery," Sent Post-Free to one address. Published by Bloch Pub. and Print. , CHICAGO. CINCINNATI. «'•'' '» USSnUSnT ••»'"«* afiBfiEfc. "'' •" W W&L. •-"•• «&*2Kf£ UHk v ' ir$?

Roll with a hat pin, using the means to take up the candies without touching them with the fingers. latter as a COFFEE CREAMS. Take one heaping tablespoonful of pulver- ized coffee and pour a wine glassful of boiling water over the coffee. it Cover the cup and let Then strain and make your steep for about five minutes. through some cheese cloth French coffee cream, according to French cream receipt, using the coffee instead of water, and sugar according to quantity of coffee, about one cupful of sugar to a wine glassful of coffee.

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Aunt Babettes home confectionery by Bertha F. Kramer


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