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Pistachio Cream

Make Bavarian cream half the quantity of the first Bavarian receipt. Throw a pound of pistachio kernels in a vessel of boiling water and in two minutes take them out, peel, and pound them a few at a time in a mortar with a spoonful of water. Rub the paste through a seive, mix it with the Bavarian while beating and color with spinach green--the pressed out juice of spinach leaves mixed with sugar.

Where this cream is desired only for its green color as when it is to fill a mold in imitation of a bunch of asparagus with green tops, almonds can be used instead of pistachios; they are very much cheaper; and spinach juice coloring used the same.