The Butterick Cook Book

The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.

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Orange Jelly

One-half box of gelatine soaked in one-half cup of cold water, one and one-half cups of boiling water; one cup of sugar; grated rind and juice of three oranges; two tablespoons of lemon juice. Follow directions for making Lemon Jelly.

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