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Crab Jam Or Jelly

(Confectionary.) - (The Lady's Own Cookery Book)

Pare and core the crabs; to fifteen pounds of crabs take ten pounds of

sugar, moistened with a little water; boil them well, skimming the top.

When boiled tender, and broke to the consistency of jam, pour it into

your pans, and let it stand twenty-four hours. It is better the second

year than the first. The crabs should be ripe.

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