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Pistachio Macaroons

Blanch seven ounces of pistachios and seven ounces of Jordan almonds, and pound them in a mortar to a smooth paste, adding the white of an egg--a few drops at a time. Put with these ingredients a quarter of a pound of pounded sugar, a table-spoonful of Curacoa, and a tea-spoonful of spinach-juice for colouring. When the mixture is pounded to a smooth but firm paste, form it into balls nearly an inch in diameter, and lay these on a baking-sheet. Leave a little distance between the macaroons, and bake in a gentle oven until they are hard and set. Turn them upside down, and brush the back of the baking-sheet with a little water, which will make it easier to lift off the macaroons. Keep them in a cool, dry place until wanted. Time to bake the macaroons, about twenty minutes. Probable cost, 2s. per pound.