The Blue Grass Cook Book

page 167

must not stand. Use a quantity of salt, as it needs to freeze quite hard, and
there is not the body to it there is to ice cream.

      BISCUIT GLAC‰ (No. 2)
Mrs. R. H. Hanson

  1 1/2 dozen stale macaroons,

  1/2 pint of cream,

  1/2 box Cox's gelatine.

Roll the macaroons very fine and add the cream and soak well. Dissolve the
gelatine in water, then mix well with cream and almonds. Add 1/2 gallon cream
which has been sweetened to taste, and freeze well.

      BURNT ALMOND CREAM
Mrs. John T. Hedges

  1/2 gallon of very rich cream,

  6 tablespoons of granulated sugar,

  1/4 pound of blanched almonds.

Stir almonds and sugar over the fire until sugar is caramel-brown. Let it cool;
pound in a mortar to a powder; add a little cream first, then the remainder
already sweetened. Freeze.

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