3/4 pound almonds.

4 cups cream.

1 heaping cup sugar.

Scald the almonds and take off the skins. Pound them a few at a time in a mortar with a little sugar and teaspoon-ful of water. . They need not be a perfectly smooth paste, for the reason stated under the head of bisque of pineapple, but when all are pounded mix them with the cream and sugar and pass it through a coarse strainer into the freezer. Freeze and beat up as usual. This is perfectly white.

Cost of material - almonds 30, cream 24, sugar 8; 62 cents - ice and salt 15 - 77c for 2 quarts or 12 plates or 6 or 7c per plate.