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Cream Nectar

Mrs. John Morse.

Four pounds of white sugar, six quarts of water, put over a slow fire, milk warm, add whites of two eggs well beaten; bring the whole to nearly boiling point; let boil and strain immediately; when cold add six ounces of tartaric acid; flavour with lemon; a wineglass to be used in a tumbler of water; add half a teaspoonful of baking soda.