Pistachio

“ From the fibre of the pineapple a beautiful cloth, called "pina," is manufactured.
2049.—PISTACHIO CREAM. (Fr.—Crème aux Pistaches.)
Ingredients.—1 pint of cream, 4 ozs. of pistachio nuts, 2 ozs. of castor sugar, 1 oz. of leaf gelatine, a little sap-green liquid colouring.
Method.—Blanch, skin and chop the pistachios finely. Dissolve the gelatine and sugar in 3 tablespoonfuls of water. Whip the cream stiffly, add the gelatine when cool, the pistachios, and sap-green drop by drop, until the desired colour is obtained. ”

“ PISTACHIO CREAM Take out the kernels of half a pound of pistachio nuts and pound them in a mortar with one tablespoon of brandy. Put them in a double boiler with a pint of rich cream and add gradually the yolks of three eggs, well beaten. Stir over the fire until it thickens and then pour carefully into a bowl, stirring as you do so and being careful not to crack the bowl. (Put a silver spoon into the bowl before pouring in the cream, as this will prevent it cracking) . When cold, stick pieces of the nuts over the cream and serve. ”

“ The pistache or pistachio industry is one which I wish some young, energetic man of seventy would take up. I say 70 because it requires a young man of seventy to take up one of these nut industries, the boys of 26 are too old. Some young fellow of seventy should go into the pistache industry and find out what there is in it and develop it into a great industry. ”

“ As the colour of pistachios is weak, it is strengthened in preparations containing them with a few drops of vegetable green, while its aroma is thrown into relief with a trifle of vanilla.
2389—MELTING PISTACHIO PASTE
Put seven oz. of pistachios and two oz. of almonds through the crusher; both should have been just skinned. Put the paste into the mortar; add to it two tablespoonfuls of syrup, strongly flavoured with vanilla, followed by eight oz. of sugar, cooked to the small-crack stage, and added to the paste little by little. ”

“ Boil a pint of cream, beat an handful of almonds very fine with rose water; take the cream off the fire and put it to the almonds, stir them together and strain it; season it with rose water and sugar, let it boil fast till it is thick, and serve it up.
To make Pistachio Cream.
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. ”

“ When the pudding is frozen, remove the dasher and line a long round mold with the pistachio cream. If nothing better is at hand, use pound baking powder cans, and line them to the depth of one inch. Add the Sultanas to the whipped cream and stir in two tablespoonfuls of powdered sugar. Fill the spaces in the cans with the whipped cream mixture, and put another layer of the pistachio cream over the top. Put on the lids, wrap each can in waxed paper, and put them down into coarse salt and ice, to freeze for at least two hours. ”

“ Spikes of pistachio nuts, or almonds, can be stuck over them, as represented there, at pleasure. They afford always, if well made, a second course dish of elegant appearance, and they are equally ornamental to breakfasts or suppers of ceremony. They are made in perfection by the pastry-cooks in France, being equally light, delicate, and delicious. ”

“ Take any quantity of cream, join to it yolks of eggs in proper proportion, as observed for the pistachio nuts, put a little half pounded coriander, cinnamon, orange or lemon peel; add some pounded loaf sugar, and set it on the fire as before, till it is nearly upon boiling; then pass it through the sieve and set it to ice. ”

“ Pistachio Ice Cream.— 1⁄4 pound blanched pistachio nuts, 1⁄4 pound blanched almonds, 1 quart rich, sweet cream, 11⁄2 cups sugar, the yolks of 8 eggs and 1 teaspoonful vanilla extract; pound the nuts with a little water very fine; place a saucepan over the fire with the cream, the yolks of the 8 eggs, sugar and vanilla and stir until nearly boiling; remove from the fire, stir in the nuts and when cold press the whole through a sieve ”

“ The mountainous fatherland of the Djemshidi has three special kinds of produce to which a genial Nature spontaneously gives birth, and which, belonging to no one, may be gathered by the hand of the first comer. These are:-- (1) Pistachio nuts: (2) Buzgundj, a sort of nut used for dyeing: it is a produce of the pistachio tree. Of the former, a batman costs half a franc, and of the latter, from six to eight francs. (3) Terendjebin, a sort of sugary substance collected from a shrub like manna, having no bad flavour, and used in the making of sugar in Herat and Persia. ”

“ In the center of the table three tall cathedral candles rising from a mass of asparagus fern. Have the bonbons in green and white and the pistachio nuts in bohemian glass bowls of pink, gold, violet and green. Make the place cards of waterlilies cut out of water-color paper and painted. The menu is red and white raspberries, iced clam bouillon, lamb chops, peas, potato roses, cucumber and nut salad served in green peppers cut to imitate lily buds, ice cream of pistachio and lemon ice molded in pond lily forms, cakes iced in green and white and coffee. ”

“ Galen says that it possesses a certain degree of bitterness and astringency, and that it proves useful in obstructions of the liver, but that it affords little nourishment. He adds that it is neither beneficial nor injurious to the stomach. Simeon Seth remarks that the moderns looked upon pistacs as stomachic. Averrhoes speaks highly of them. Rhases says they are of a hotter nature than almonds. Avicenna also says of them that they are of a heating nature. Theophrastus describes the pistachio tree as a species of turpentine, and it is now acknowledged as such. ”

“ PISTACHIA-TREE, or Pistacia terebinthus, L. is a native of Arabia, Persia, and Syria; where it grows to the height of 25 or 30 feet, and is cultivated on account of its fruit; which is imported into Europe, under the name of Pistachio Nuts. ”

“ PISTACHIO SMOKED CHICKEN SPREAD The green color and the crunch of the pistachios add a lot to this spread. Be sure to store the pistachios in an airtight container after purchase. Exposure to air affects the texture of the nuts and causes them to become soggy. 1 package cream cheese (8-ounces) , room temperature 1 cup finely chopped cooked chicken 1/2 teaspoon salt or to taste 1/8 teaspoon liquid smoke 1/4 chopped pistachios 3 teaspoons fresh lemon juice In a mixing bowl combine ingredients thoroughly. ”

“ To vary the appearance at table, instead of egging, dust them lightly over with some coarse powdered sifted sugar, then bake them white instead of brown; if the oven is too hot cover with a sheet of paper, put a little marmalade or jam in a ring which you have selected, and serve. By blanching and chopping a few pistachios, and mixing with the sugar, makes them look very inviting, or even chopped sweet almonds changes the flavor; they may also be filled with any preparation of cream, rice, or vermicelli, prepared as for croquets. ”

“ A highlight of the silver teas at a Minneapolis church.
Follow recipe above—except chop nuts finely and spread dough in two well greased oblong pans (9 × 13 × 2′′) . Sprinkle with 3⁄4 cup blanched and finely sliced green pistachio nuts. Bake 7 to 8 min. Cut immediately into squares or diamonds. Remove from pan while warm.
PLANTATION FRUIT BARS
Little sugar and shortening ... ”

“ Pis*tache" (?) , n. [OE. pistace, fr. F. pistache. See Pistachio.] (Bot.) The anacardiaceous tree Pistacia vera, which yields the pistachio nut; also, the nut itself and the flavoring extract prepared from it. ”

“ An orchis found in the mountain yields the dried tuber which affords the nutritious mucilage called salep: a good deal of this goes to India.
Pistacia khinjak affords a mastic. The fruit, mixed with its resin, is used for food by the Achakzais in Southern Afghanistan.The true pistachio is found only on the northern frontier; the nuts are imported from Badakshan and Kunduz by the Hindus of the towns, to whom they supply a substitute for meat. ”

“ Filberts and pistachio-nuts may be substituted for the almonds with good effect; but they also must be perfectly dry.
SEVILLE ORANGE PASTE. Wipe, and pare in the thinnest possible strips, some Seville orange-rinds, and throw them into plenty of boiling water. When they are extremely tender, lift them on to a large sieve reversed to drain; press the water from them a little, and before they are quite cold, pound them to the smoothest paste, and blend thoroughly with them as much fine sifted sugar as can possibly be mixed with them. ”

“ Verily if you be not well prepared, you are very like to be disgraced, and find the fair ones have left you for pastures new.
Nor is this all; for to these new fruits, and herbs of garden and field, must be added great rich pasties, an invention of late times, compounded of great store of pistachio nuts, pine-seeds and other inflammatory drugs of the apothecary's store, the which Summer doth produce and give in greater abundance than Winter and the other seasons. ”

“ For orange balls, color and flavor with orange-juice; for pistachio, color green and flavor with orange-flower water and then with bitter almond (see page 391) ; for pink, color with carmine and flavor with maraschino or with rose-water; for chocolate, mix in cocoa powder and flavor with vanilla; for white, flavor with noyau, peach, or anything preferred. When liquid flavors are used, if the fondant becomes too soft, mix in a little confectioner’s sugar; use as little as possible, as too much gives a raw taste. ”

“ Such a stock!—if it had been gunpowder, there would have been enough to conquer an army. The other heavy work was getting sausages and black-puddings ready, all covered with yellow bits of Spanish bread—pig's blood, that is to say—made up with chocolate, pistachios, vanilla, lemon, and cinnamon, so presented as to hide the coarseness. In the back-shops they weighed cinnamon, sliced lemons, crushed pistachio nuts, boiled sweets of all colours and kinds ”

“ Of the pistachio, which belongs also to the nut class, we have already spoken1969 in its appropriate place: Vitellius introduced this tree into Italy at the same time as the others that 318we mentioned;1970 and Flaccus Pompeius, a Roman of Equestrian rank, who served with him, introduced it at the same period into Spain. ”

“ Pistachio nuts make one of the prettiest tops you can find for bon-bons. They are a small, dark green nut, which may be purchased at a great many large grocery stores in cities, if you live convenient to one. ”

“ With two teaspoons drop the mixture into impressions made in starch; it should be hot and thin enough to run level on top. When the shapes are cold, remove from the starch, brush carefully and coat with "Dot" Chocolate.
PISTACHIO CHOCOLATE CREAMS Fondant, Green color-paste, 1 teaspoonful of vanilla extract, 1/8 a teaspoonful of almond extract, Pistachio nuts in slices and halves, 1⁄2 a pound of Baker's "Dot" Chocolate.
Using green color-paste, vanilla and almond extract mold the fondant in long shapes. Put a bit of nut in each impression, before filling it with fondant. ”

“ If you choose, when the icing is quite hard, you can wet the edge of the dishes with white of egg and dip them in chopped pistachio-nuts and sugar, like the Chantilly baskets, or in nonpareils (the smallest size) . They may be used to serve anything sweet, from jelly to candies.
Almond Trifles.—With the almond paste used for Chantilly cups many trifles may be made with very little trouble; for instance, mix a tablespoonful of flour with the paste; roll it out; cut into circles; pinch up two sides ”

“ Should they seem to require it, lay them one on the other, while they are still warm, and place a baking-tin, with a slight weight upon them to render them quite level. When they are cold, spread upon each a different kind of choice preserve, and pile the whole evenly into the form of an entire cake. The top may be iced, and decorated with pistachio-nuts, or grains of coloured sugar, or with a wreath of almond-paste leaves. There are many varieties of this dish, which is known by different names in different countries. ”

“ Mix cooked pulp with rinds. Measure
2 cups of mixed rind and pulp, adding water if necessary to make up this amount.
Add
3 1⁄2 cups sugar and mix well.
Stir constantly and bring to vigorous boil over hot fire. Boil hard for 3 minutes, stirring constantly. Remove from fire, add
1⁄4 cup commercial pectin.
Stir well. Let stand 5 minutes only, stirring occasionally. Pour into glasses.
PINEAPPLE SALAD Drain juice from
1 can sliced pineapple and cut fruit in 1⁄4-inch cubes.
Pile in centers of
8 nests of lettuce leaves.
Cover
1⁄4 cup pistachio nuts with
Boiling water and boil 1 minute. ”

“ Don’t make only such flavors as vanilla, strawberry and chocolate operas; they are chestnuts and an eyesore to all, and are made by all candy [39] makers, good and bad. First, cut up in small pieces 1 pound cherries, and set them one side; then chop up fine 1 pound pecans and 1 pound English walnuts, and 1 pound pineapple and set them one side; now chop up 1⁄4 pound of pistachio nuts, and set them one side; also 1⁄2 pound almonds. ”

“ Cayenne pepper, or chili is much grown in tropical Africa and America, but less generally used than black pepper.
Pistacia is a small tree, about twenty feet high, and native to Persia and Syria, but now cultivated in all parts of southern Europe and northern Africa. Flowers in racemes, fruit ovate and about the size of an olive. Pistachio nuts are much esteemed; but readily become rancid. Oil is expressed from them for culinary and other uses.
A PINE-APPLE PLANTATION IN FLORIDA
Pine-apple (Ananassa sativa) is highly esteemed and much cultivated for its fruit. ”