| Take the blossoms of artichokes when they blow, and keep them dry all year round for your use as you do other flowers, and when you would make this cream, put a few of these blossomes in about a spoonfull of flowers to a pint of cream or new milk, and it will turn out as well as runnet and give it a more pleasant flavor. |
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Trifle Cream, Lewer,
128.
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