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Raspberry Paste

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







Break three parts of your raspberries red and white; strain them through

linen; break the other part, and put into the juice; boil it till it

jellies, and then let it stand till cold. To every pint put a pound of

sugar, and make it scalding hot: add some codling jelly before you put

in the seeds.











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