New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-12-25
PTST.iCHIO NUTS.
WHAT NAY he BONE WITH THEM

There are II great many good cooks and house
Keepers who are entirely unacquaint"d witH
pisachio mats the possibilities In IN" way OF decora
live and d,lglltfni desserts thnt may hc made With
them The true pl,lachlo Is Of pal" and han'ltn
green color. The nut j. usually Sold in this country
sicll.d. az from - cents To ~ pound. IL may
usually be found at the large downtown dealers Ia
caterers, supplies but our chief gToccrs do not
often keep "a supply Of these nnt' In any but the
bottled form. The nut Is considerably sweeter M"
finer IN flavor than the almond but II Is also more
DIV and FOR this IT easily spells ana becomes
unht for use. II l. much safer 10 buy these mus
IN "A loose condition by The pound than in bottle
for one can tc-t them and see 4 they are III Tor
use The psrachlo nut Is very highly esteemed among
the Turks, who usc it not only for sweetmeats ana
confeciious Lu ac sid employ them In garnishluS
aud stufing meats.
A pl,tacllo icccream IS one OF the most delicious
OF desserts. especially wien served Ia neapOhtahe'
with Il LAYER " pale strawberry and one OF vanilla
40 cream IS more easily made. Take quarter OF
"A pound Of fine dried p'tacllo nuts. blanch them
and test them carefully to see If they are sweet and
sound Put them on "A tlnplate In the oven and let
thrfn become crisp and dclicately brown. This VIII
i1. about ght minutes. A. soon as they are
d mo put them I'm a mortar With two tablcspoonful5
Of gmuulaied sugar and pound them me- NIX
large cup Of granulatrd sugar with the yOlhS o. SIX
egg add quart Of boiling milk very gradually beat
porcelain lined pail and stir 1t continually Till 1t Is
Just scaidcd up Then add the pounded plstachio
paste. beating II In carefully, and finally quart OF
sweet cream. Beat the mixture we'll and set II away
10 cool when II Is cold. add ten drops Of spinach
green. Tie French vegetable c0orS put up by Breton
Of Paris generally u.ed by cOnicctoncrs FOR THIS
purpose 1t IS not safe to trust any more ordinary
make. though II you WISH you can make this spinach
Yourself II Is however. considerable trouble to
do
When the cream IS all ready, put It In the freezer
and freeze II carefully. II is. OF course necessary
to success In making icrcrcam TO remove the cover
After the beater has been turned FOR about four or
five minutes, scrape Oh the frozen cream that adheres
10 the bottom and sides Ot the freezer ana beat III
to The liquid cream in the centre Then cover 1t
mp. the bearer for about four minutes longer and
repeat the process oi scrtpng the cream from the
bottom and sides and beating II in with the rest.
Cover II again. ANA after turning II five inmates
more 1t viii usually b. frozen enough 10 remove the
l.a'cr. Now scIApc the cream from the side. and
bottom once more and beat II vigorously aud thor
oughly working IL up and down 10 press 1t into every
part of TIE can. II II +, to BE- left In the can; or
into every part Of the mould II 1t To be- packed In
fancy mould Press -hcct Of clean white ten paper
evenly over the top Of he cream and put on the
cover OF Tie can mould. In the OF mould.
or rallOw which. however. mu.t hc scrapcd on
fully before the cover Is lifted - prevent its falling
INTO the cream. II The cream j. packed In the can
of n" freezer all that Is necessary Is ~ coiA up me
cover.
\ Bavarian cream may also be made with pstacho
nuts which f. delightful aud delicate dessert
T. anch. dry and crisp ~ H. oven Puaitrr OF
pound 90 pl,tachio kernel, In the same way You do
for Ice cream. soak quarter ol box 81 gelatlhe
OF half 81 l,lngi~- ctl ~ water fOr Two
,If rot, Thc drill, + ciirrnIl, ihcre viii b. about
half cup Of cream witch viii di;ln away and remain
llud. lake this liquid creHu cIld ~ ana pour 1t over
fle soaked -eiatnr isiu-lass. Ndd also about five
drops of .pinach green. cnly enough TO give very