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Glazed Pistachios

Procure a dome-shaped mould, and place it in a large basin or bowl and pack around it broken salted ice; divide in halves a handful of blanched pistachios and macerate them as follows: Pour one pint of well-whipped cream on a strainer to drain, place in a basin and mix in enough sugar flavored with vanilla to sweeten it; when the nuts are well-drained, take out a small quantity of the mixture at a time with a skimmer, place it in the mould, sprinkle over a few of the pistachios, and continue in the same way until the mould is filled, then cover it with the lid, hermetically seal it with flour and water paste and pack it completely in ice, letting it remain there for about an hour and a quarter. Then turn out onto a folded napkin on a dish, and serve.

Prunes, Russian Style Put a pound of prunes in a pan with a small amount of water, sugar them to the taste and stew them gently until tender, then take out the stones from the prunes, crack them and put the kernels in with the fruit. Decorate the sides of a cylinder-mould with blanched and split sweet almonds, using a small quantity of liquid jelly to make them adhere, and then carefully pour in layers of the prunes and jelly. Put the mould in ice and leave it until the contents are quite firm. Sweeten some cream to taste with powdered sugar, flavor it with a few drops of essence of almonds, and then whip it to a stiff froth. When the jelly is ready, dip the mould into hot water, wipe it and turn the contents out onto a glass dish, fill the hollow up with the cream, and serve.