High-Class Cookery Recipes

The National Training School of Cookery's own recipes, c.1906 — high-class dishes as taught, course by course, under royal patronage.

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Red Currant Jelly (Cold A few drops of Carmine)

Cold. A few drops of Carmine or Cochineal.

Two ounces of Castor Sugar, Two and a half gills of Milk.

Four ounces of Strawberries.

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