This juice should be mixed with the powdered sugar and then used for mixing with the whipped cream.

It is a mistake, in making creams, to have too much flavouring.

The juice of a quarter of a pound of ripe red strawberries would be sufficient for a quart of cream.
PISTACHIO CREAM .-- Take about half a pound of pistachio kernels, throw them for a minute or two into boiling water, and then rub off the skins, throwing them into cold water like you do in blanching almonds.

Pound these in a mortar with a tablespoonful of orange-flower water, and mix a little spinach extract to give it a colour.

Now mix this with the whipped sweetened cream very thoroughly.