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Hickory-nut Ice-Cream

Shell a sufficient quantity of hickory-nuts to make a weight of one pound of the kernels. Place them in a mortar with a little sugar and water and pound them to a paste. Put two tablespoonfuls of sugar in a pan over the fire, allow it to melt and brown a little, add water to dissolve and pour in one quart of cream; melt in this two breakfast cupfuls of caster-sugar, add the nut-paste, place all in a freezer, and freeze.