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Pistachio Water Ice

Place six ounces of blanched pistachios in a mortar and pound them to a pulp, adding a little water to prevent them from oiling, turn this preparation out into a basin, and mix in with it one pint of lemon water ice, passing all through a fine hair-sieve into a freezer, then turn out into a mould well packed in ice, and when it has become thoroughly frozen and set, it is ready for use.