Opera Creams

The following recipe was transcribed ver batim from 
the following vintage magazine:

The House
The Journal of Arts & Crafts

England

December, 1901

1/2 lb. loaf sugar
1/2 lb. icing sugar
Vanilla essence
1/4 good rich cream

Dissolve the loaf sugar in water, and then add the 
icing sugar as directed last month for raspberry 
pralines, and when quite smooth and stiff place in 
a saucepan and stir over the fire with a wooden spoon 
until the mixture is warm but not hot. Then work in the 
cream by degrees, but not on the fire, also add the 
vanilla. (Any other essence may be used, and the 
mixture may be coloured if preferred.) Line a small 
deep tin with grease-proof paper and turn on the cream 
mixture. it should be about a half inch deep; spread 
smoothly and let it stand for twelve hours. Then turn 
out, cut into squares with a sharp knife, and put into 
a warm, dry place for a few hours, when they may be 
packed away as required. A very shallow biscuit-box is 
a suitable tin in which to set these creams, as it has 
straight sides, but a small baking-tin will do.