Evening Republican, Volume 15, Number 153, Rensselaer, Jasper County, 29 June 1911 — Pistachio Ice Cream [ARTICLE]

Pistachio Ice Cream

Blanch three ounces of pistachio nuts and chop them fine. If they seem dry cover them with one tablespoonful of sherry or a few drops of rosewater and let stand for some time. Scald one pint of cream, add one enpful of sugar, atlr until it is dissolved, and cook until the cream looks blue and thin. Take from the Are, and add one pint of raw cream, and cool. j When cool add the nuts and flavor with one teaspoonful of vanilla, oae teaspoonful of pistachio extract, and color n delicate green. Turn Into the freezer and freeze.