3/4 pound of hickory nut kernels.

1 neaping cup sugar

4 cups cream.

Pick over the kernels to free them from fragments of shell, and pound them like almonds in a mortar with a little sugar and a few drops of water added. Only a few can be effectually pounded at a time. They should be like meal, to go through a coarse strainer. In order to make the cream about the color of light coffee and cream and to give it a good flavor put two tablespoons sugar in a very small saucepan without water and melt it over the fire and let it bum to the color of molasses, then add a little water let it boil up and dissolve. Put the cream into the freezer, strain in the caramel and pounded nuts and freeze.

Cost - 6 or 7c per plate,