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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Syrup for Liqueurs

Put a pint of water in a preserving-pan over the fire. When it boils, drop gradually into it half a pound of sugar. When the sugar is dissolved, let it boil up, skim it, and pour it out. When cold it will be fit for use.

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Syrup for Liqueurs

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