The daily morning journal and courier., 1906-09-13
NUT ICE CREAMS.

NUT ICE CREAMS.
 There are no better ice creams than those in which nuts are used.A wal nut or hickory nut ice cream is delic- ious. Crack enough of the nuts to se- cure pint of meats; pound them in a fine paste, and add to them gradually quart of cream Set the mixture aside while the custard is being pre- pared Beat four eggs into cup of sugar, add a pint of milk and a salt spoonful of salt. Set the pan contain ing the custard In a saucepan of boil ing water, and stir it until 1t begins to grow thick, then, stir, in a small cup of sugar Remove the custard from the fire, add the cream and wall nut paste. When the mixture is cold freeze 1t
 A burnt almond cream is one of the most delicious nut creams imaginable. It calls for four ounces of Jordan al- monds, four tablespoonfuls of grant, lated sugar a quart of rich cream, four egg yolks, pint of milk and cup of extra sugar
 Blanche the almonds and chop them very fine. Put the four tablespoonfuls of sugar in frying pan, and when 1t has melted, but has not begun to grow dark, add the almonds, Stir them thoroughly to prevent their burning, thoroughly to prevent their burning, and when they have become a reddish brown they are ready. Place the cream in an earthen bowl Heat It. tie of 1t to the boiling point, and then mix 1t with the hot almonds, Both the cream and the nuts should be hot to prevent the caramel from candying. When evenly mixed stir with the rest of the cream. Place 1t where 1t will cool Tn the meantime, while it Is cooling, prepare custard With the yolks of the eggs and the milk adding the cup of sugar, which should be scant. Place the custard in a sauce pan, or, better yet In q double boiler, where it will thicken but not boil enough to curdle, when ready add it slowly to the cream and almonds, mix ing all thoroughly. Then, when 1t is cold, freeze until firm. The almonds may be strained out of the cream when | the custard is added, leaving only the delicate flavor of burnt almonds If | this is done, the almonds ought to be pounded fine in mortar just after | they are Drowned, before they are | mixed with the cream.
 Chestnut ice cream Is made as fol- l lows: Have on hand two quarts of cream, cup and half of sugar, the juice and rind of an orange, a cupful of water, a gill of wtne and 30 French chestnuts. Blanch the, chestnuts, cover | them with boiling water and cook for half and hour. Drain off the water, pound the chestnuts in a mortar, and then press them through puree seive. Put the sugar grated rind and water in stewpan, set it on the fire, and | let the mixture boil for 20 minutes. Then add the chestnuts and cook for | five minutes more Take from the fire, add the orange juice and wine. When the whole has become thoroughly cold, add the ceram and freeze lt. You may omit the orange rind and wine.
 Pistachio ice cream calls for two ounces of pistachio nuts, a pint of swet cream, pint of rich milk, half a pound of sugar, the yolks of four or five eggs and saltspoonful of salt Blanch the nuts in exactly the same way that almonds are glanehed. Place them on a pie plate In the oven tt brown little. It will take about five minutes. Then put, them with a tabel- spoonful of the sugar in a mortar and l pound them to a paste. Add the cream gradually, and stir the mixture care | fully, repare custard with the milk the eggs and the rest of the sugar. Al 1 low the custard to thicken, but no curdle. The moment it begins to boi remove 1t from the fire. then add tht salt and finally the ceram and pis ] tachio nuts. Freeze in the ordinary
 way. This ice cream is pretty as wei
 as delicious served with a garnish Q,
 in circlet of whipped cream on a low
 crystal platter, accompanied by
 snowball cake with the whites of tn
 eggs and heavily iced with a soft whit
 icing.
 In selecting pistachlo nuts, be sur
 thta they are fresh, as they are likel,
 to become sour and stale after they
 have been kept short time,-Nev l York Tribune.