Evening Republican, Volume 18, Number 274, Rensselaer, Jasper County, 19 November 1914 — Nutmeat Bisque. [ARTICLE]

Nutmeat Bisque.

One pint scalded milk, one and a quarter cupfuls sugar, one egg, one scant tablespoonful flour, one-quarter teaspoonful salt, one quart thin cream, one tablespoonful vanilla, one-tear spoonful almond extract, one-half cupful of macaroons, almonds and peanuts. Mix the sugar, flour and salt, add the egg (slightly beaten) and the scalded milk; cook In a double boiler 20 minutes, stirring constantly at first; cool, add the cream, vanilla and almond extract; strain and color with leaf green; add the macaroons broken in small pieces, add nuts chopped fine and freeze.