IN THE KITCHEN
Vanilla Creams.—Put 2 cups of sugar and i cup of milk into a lined saucepan. Boil 6 minutes, stirring nil the time, add 2 teaspoons of vanilla and a little almond essence, and stir while boiling 3 minutes longer. Then set saucepan in dish of cold water, and stir till it thickens. 801 l into balls, and let them set. Lemon cTeams nre made by substituting lemon for the yanilla essence. Lemon Drops.—Take 4oz of loaf sugar, 1 tablespoon of strained lemon jttice, 1 teaspoonful of essence of peppermint, 1 eggspoonful of butter. Use U. small enamel saucepr.n. Rub over the insidewitb. your butter. Now add I the sugar and lemon juice, and place the pan. over a slow five, stir until eugar dissolves, then add essence.
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Bibliographic details
Evening Post, Volume CXV, Issue 94, 22 April 1933, Page 20
Word Count
130IN THE KITCHEN Evening Post, Volume CXV, Issue 94, 22 April 1933, Page 20
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