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The Lady’s Own Cookery Book

by Charlotte Campbell Bury

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Another way.

Take three pounds of fine sugar, and wet it with a spoonful and a half of gum-dragon, and put in the juice of lemons, but make the mass as stiff as you can: mix it well, and beat it up with white of eggs. When beaten very light, put in two grains of musk and a great deal of grated lemon; drop the paste into round papers, and bake it.

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