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Contents.
| To make | a Cream Curd |
166
|
| Lemon or Orange Cream |
ibid
| |
ibid
| ||
| clear Lemon Cream |
167
| |
| yellow Lemon Cream |
ibid
| |
| Orange Cream |
ibid
| |
| Spanish Cream |
168
| |
ibid
| ||
| Loaf Sugar Cream |
ibid
| |
| Imperial Cream |
169
| |
| Steeple Cream |
ibid
| |
170
| ||
| Almond Cream |
171
| |
ibid
| ||
ibid
| ||
| Pistachio Cream |
172
| |
ibid
| ||
ibid
| ||
| Rhenish Cream |
173
| |
ibid
| ||
| cold Cream |
ibid
| |
| Codling Cream |
174
| |
| Sweetmeat Cream |
ibid
| |
| Stone Cream |
ibid
| |
| Clouted Cream |
ibid
| |
| Blanched Cream |
175
| |
| a rich Almond or Steeple Cream |
ibid
| |
| Chocolate Cream |
176
| |
| Raspberry Cream |
ibid
| |
ibid
| ||
| Coffee Cream |
177
| |
| Barley Cream |
ibid
| |
To
