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 and sugar, let it boil fast till it is thick, and serve it up.

Peel your pistachios, beat them very fine, and boil them in cream; if it is not green enough, add a little juice of spinach, thicken it with eggs, sweeten it to your palate, pour it into basons, and set it by till it is quite cold.

Take half a pound of pistachio nuts, break them, and take out the kernels; beat them in a mortar with a spoonful of brandy, put them into a tossing-pan, with a pint of cream, and the yolks of two eggs beat very fine; stir it gently over a slow fire till it is thick, but do not let it boil; then put it into a china soup-plate; when it is cold, stick some kernels, cut length-ways, all over it, and send it to table.

Take two ounces of isinglass, boil it in a pint of water, with a little lemon peel, and a small stick of cinnamon, till thoroughly dissolved; strain it through a fine sieve into a stew-pan, sweeten it with fine sugar, put in a pint of cream; break half a pound of pistachio nuts, beat them fine in a mortar with a little cream, rub them through a sieve, put them into a stew-pan, boil it gently, then pour it into a bowl, and let it remain till half cold; afterwards put it into what moulds you please, or deep cups; when quite cold, turn it out into a dish, and garnish to your fancy.

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