Professional Documents
Culture Documents
by Melinda Stewart
To compliment our stories on walnuts, we have devoted this column to recipes using black walnuts.
Place walnuts in shallow pan and heat in moderate oven for about 15 minutes. Mix sugar, cinnamon, salt and
water in a sauce pan and cook to the soft ball stage. Remove from heat and add vanilla and nuts. Stir until all
nuts are completely coated. Pour onto a greased platter and spread it out.
Combine sweet potatoes, butter and brown sugar. Beat egg yolks and add to mixture with salt, cinnamon and
mace.
Mix thoroughly. Mix in walnuts and milk. Beat egg whites stiff and fold in. Pour into pie shell and bake at
425°F. for 15 minutes. Reduce heat to moderately hot 375° and bake 25 minutes more or until firm. Cool. Top
with whipped cream if desired. Yield one 9 inch pie.
4 eggs
2 cups sugar
3 Tbs. vanilla
1/2 cup walnuts
11/2 qts. whole raw Jersey milk
(To compensate for this since we no longer have a Jersey cow, we used 2 cups whole homogenized milk, 1 pint
half and half, and 1/2 pint whipping cream)
Beat eggs well. Add sugar, vanilla and enough milk to dissolve the sugar. Put mixture into the metal freezer
container and add the rest of the milk, or enough milk to reach the fill line. Put in the paddle, but just before
putting on the lid and fastening the can in the wooden ice cream bucket, add the finely chopped nutmeats. We
thought maybe they would all sink to the bottom, but they didn't. They were mixed evenly throughout the frozen
ice cream. Add chopped ice and about 6 cups of hard rock ice cream salt in layers, completely covering the top
of the metal can. Since ice cream won't freeze until the ice melts, to hurry up that process, add about
2 cups water around the ice. Check to see that the drain hole on the side is not stopped up (or the salty water will
get into the ice cream.) Turn the crank of the freezer steadily until it becomes too hard to turn. The ice cream can
be eaten at this point. Some people like to remove the paddle and pack the ice cream for about an hour to get a
firmer product. To do this, drain off the salty water and add more ice and salt to completely cover the top. Cover
all with a gunny sack or something similar. This recipe makes one gallon.
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