Nuts Recipe

Nuts are used so much nowadays, in all kinds of cookery, that we find

them in the most unexpected places. When chopped, they are mixed with

cottage cheese for sandwiches, stirred into all kinds of salads, put

into cake batter, and all kinds of icings; and when left in unbroken

halves, used to garnish many gelatine puddings and whipped-cream

desserts.

* * * * *

But when the very hottest days come, we all like the good things that

come from the ice-cream freezer. The best up-to-date freezers do their

work very quickly, the great secret being to have the ice broken up in

very fine pieces or crushed in a strong bag. A good rule to follow for

mixing with salt is as follows:

For ice-creams, three parts ice to one part salt.

For frappes, two parts ice to one part salt.

For mousses, etc., equal parts ice and salt.

Then be sure to get the top on your can tightly, and when you are ready

to remove it be careful to first brush aside all ice and salt, so not

one particle can possibly get into the freezer. Nothing marks the

amateur more than salt in the ice-cream.