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Spanish Butter

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

Take two gallons of new milk, boil it, and, when you take it off the

fire, put in a quart of cream, giving it a stir; then pour it through a

sieve into an earthen pan: lay some sticks over your pan, and cover it

with a cloth; if you let it stand thus two days, it will be the better.

Skim off the cream thick, and sweeten it to your taste; you may put in a

little orange-flower water, and whip it well up.

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