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Walnut Ice-Cream

Blanch and skin one-half pound of walnut kernels, place them in a mortar with a scant tablespoonful of orange-flower water, and pound them until quite smooth, adding by degrees one-half teacupful of milk. Turn the mixture onto a wire-sieve and rub it through with a wooden spoon, having a basin underneath to catch it. Mix three-fourths of a breakfast cupful of milk with the walnuts and one-half pound of fine sugar. Stir well, add one and one-half breakfast cupfuls of thick cream, turn the mixture into a freezer and work it well. When frozen, pile the cream on a glass dish, or in small glasses, and serve at once.