From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Cream Crust

Pastry is much improved if it is mixed with cream instead of water. Less butter will be required; indeed, for home consumption, it is very good without any at all. It should be baked as soon as made.

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Cream Crust

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