Kentucky receipt book

Blanch 2 ounces of Pistachio nuts, pound them in a mortar to a smooth paste, using a little cream. Add these nuts to 1 quart of cream sweetened and flavored with vanilla and 1 teaspoon of orange flower water. Freeze. Pineapple Parfait. One-half gallon of cream, 2 cans grated pineapple, 3 tumblers granulated sugar; mix well and freeze. Serve in glasses. Have 1 pint of cream whipped and put on top of each glass with a little chopped mint and % dozen Maraschino cherries. Almond Ice. Two pints of milk, 1 pint of cream, 14 ounces of sugar, 2 ounces of orange flower water, 6 ounces of sweet almonds, 3 ounces bitter almonds. Pound almonds to a paste in a mortar, add a few drops of water at a time to moisten. When reduced to a powder add half of milk, with orange flower water, squeeze through a cloth. Boil cream with rest of milk and stir continuously; when of good consistency add the almond milk. Leave a moment and pour in bowl to cool. Put in mold to freeze. Bisque Cream. One quart of cream, 1 quart of milk, 1 dozen large macaroons, 1 pound of sugar, 1-3 box of gelatine, 1 pint of good sherry wine. Dissolve macaroons in the wine. Bring 1 pint of milk to boiling point, add the gelatine and half of sugar. Add rest of sugar to cream, with 1 pint of milk. Mix cream and macaroons and freeze hard. It may then be put in melon mound and packed in salt and ice for 2 hours. Cocoanut Ice Cream. One pint of cream, 1 pint new milk, 1 cup prepared cocoanut, whites of 2 eggs, rind and juice of 1 lemon, 1^ cups granulated sugar. Beat eggs and grated lemon rind, have milk scalding hot and pour over eggs and sugar. Return to double boiler, cook until it thickens. Add cocoanut and set away to cool, then add sugar, lemon juice and cream. Freeze. For Fruit Creams. Use 1 pint of rich cream, with 1 pint of fruit pulp, mashed, strained and sweetened ; also add 1 cup granulated sugar to cream and whip stiff. One wine glass of sherry wine or Maraschino added to peaches or other fruit if preferred. Strawberry Ice Cream. One quart of rich cream, 1 quart strawberries, 2 tumblers granulated sugar. Put 1 tumbler of sugar over berries and leave 3 hours, then press and strain through jelly bag, add rest of sugar; when thoroughly dissolved add the cream and freeze. Pineapple, raspberries or any fruit may be prepared the same way. Cafe Frappe. One quart of cream, 1 quart of coffee, 2 tumblers granulated sugar. Mix and freeze. Serve in glasses with 1 spoon of sweetened, whipped cream on top of each glass. ^^ Irish Cream. Three pints of cream, 14 ounces granulated sugar, the rmd and juice of 1 orange, 1 ounce isinglass. Whip cream to a froth, dissolve isinglass in 1 pint of water and just before it congeals stir it into the whipped cream. Biscuit a la Creme. Six ounces granulated sugar, 1 pint of cream, 8 eggs, 4 ounces flour, a little vanilla. Beat the cream, adding yolks of eggs and sugar and vanilla. Beat whites and mix with other ingredients. Make small paper molds and bake in a moderate oven. Serve with jelly. Zarina Cream.