Typographic variations exercise

Create type hierarchy by applying an increasing number of variables.

Text

Pralines

Ingredients
1 7/8 cups powdered sugar
1 cup maple syrup
1/2 cup cream
2 cups hickory nut or pecanmeat, cut in pieces

Steps
Boil first three ingredients until, when tried in cold water, a soft ball may be formed. Remove from fire, and beat until of a creamy consistency; add nuts, and drop from tip of spoon in small piles on buttered paper, or mixture may be poured into a buttered tin and cut in squares, using a sharp knife. From the Boston Cooking-School Cook Book
by Fannie Farmer, 1918

Approach

Set this text 6 times in total, on 6 different pages:

• 1–2: You can change the position of text on the page and the leading. Keep everything else the same: the same font, weight, size, style, and case.
• 3–4: Change position and leading, but also vary the weight.
• 5: Use position, leading, weight, and size.
• 6: Use position, leading, weight, size, and case and letterspacing.

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Specifications

• Trim size: 8.5×5.5 in., portrait
• Ink: black text only; no grays, color, or reverse type (white on black)
• Fonts: see whiteboard