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Pistachio Cream

Blanch and peel a quarter of a pound of pistachio nuts, and pound them to a smooth paste, with a little rose or orange-flower water. Stir the paste into a pint of thick cream, add a table-spoonful of sugar and a table-spoonful of brandy, and stir the mixture over a gentle fire until it is on the point of boiling. Pour it out, and when cold serve in a glass dish or in glasses, with a few pistachios, blanched and cut into long narrow strips, sprinkled on the top. Probable cost, 2s. 10d. Sufficient for a little more than a pint of cream.