Pistachio and Maraschino Sauce.—To serve with hot puddings, ices, soufflés, &c.—Put a quarter of a pound of pistachio kernels into cold water, and bring them to the boil, rub them in a cloth to remove the skins, pound them in the mortar till perfectly smooth, and add to it four tablespoonfuls of cream and a quarter of a pint of cold water with which one ounce of best arrowroot has been mixed; stir till it boils, then colour with a little of Marshall's apple green, and add a quarter of a pint of maraschino syrup, two ounces of castor sugar and a saltspoonful of essence of vanilla; then rub through the tammy and use either hot or cold.