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Pistachio Paste

Blanch, drain and put into a mortar one pound of pistachios, pound them to a pulp, adding a little orange-flower water to prevent oiling, after which rub them through a fine hair sieve onto a plate. Put one ounce of gum tragacanth previously well soaked and squeeze through a cloth on a marble slab and work it with the hand until it is of a white and elastic appearance, when it may be mixed in with the pistachio pulp and half a pound of finely-sifted icing sugar, beating thoroughly all the while and adding more of the sugar until the paste becomes quite firm, compact and elastic.