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Nut Cream

1/4 lb. almonds blanched and minced. 1/4 lb. English walnuts. 1/2 lb. pecans. 1/2 wine glass of brandy or sherry. 1 quart double cream. 1 1/2 cups sugar. 1/2 cup milk.

Dissolve sugar in milk. When cool add the whipped cream, flavor with one teaspoon vanilla and fold in nuts. When it begins to freeze add sherry or brandy. Sherry and brandy can be left out if desired.