Recipes: PINOCHE

2½ cups of brown sugar.
½ cup of cream.
Butter the size of an egg.
½ cup of chopped walnuts.
½ cup of chopped almonds.
1 teaspoonful of vanilla.
Boil the sugar, cream, and butter together twenty minutes; add the nuts and vanilla, and beat well; when smooth and creamy, pour into buttered tins; when cool, cut in squares.

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