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Classic
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page 131
FILBERT ICE CREAM.
Take one quart of cream, one pound of nuts, and twelve ounces of sugar, or one
pint of syrup; break the nuts, and roast the kernels in an oven; pound them with
a little cream; make a custard, strain, and when cold, freeze.
COFFEE ICE CREAM.
Take one quart of cream, five ounces of coffee, and twelve ounces of sugar;
roast the coffee in a stewpan, keeping it constantly stirred, until of a good
brown color; throw it into the custard cream while it is quite hot, and cover it
closely; let it infuse for an hour or two, then strain and freeze.
TRIFFLE.
Take a deep, glass dish, lay the bottom closely with slices of cold pound cake,
or sponge cake, either will do, then pour on a quart of wine, fill the top with
rich float or whip; ornament with preserves, cut in delicate bits.
SUGAR CANDY.
Take four pounds of sugar, put it in a brass, or copper kettle, over a very
moderate fire; allow a tea-cupful of clear water to each pound of sugar, add an
ounce of isinglass, and four tea-spoonsful of gum Arabic. Take off the scum very
carefully; flavor it with lemon, or peppermint. You can ascertain when it is
done, by pouring a little in cold water; if it is brittle, and breaks at a
touch, it is
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