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Constantine Jelly

Cut in halves half a dozen apricots, remove the stones, place the apricots in a saucepan with a little syrup, and boil until done. Allow them to get cold and cut each half into three pieces. Pack an ornamental mould in ice, pour a little warm jelly at the bottom, sprinkle in a little desiccated cocoanut mixed with shredded pistachio nuts, and when the other is set pour over a little more jelly; then put a layer of the strips of apricots, then more jelly, then cocoanut and kernels, and continue in this way until the mould is full, allowing each layer to set before another is added. Turn it out onto a dish when set, fill the cavity with whipped cream mixed with more desiccated cocoanut and pistachio nuts, and serve.