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Neapolitan Ice-Cream

Make one pint of vanilla ice cream, one pint of raspberry water ice and one pint of pistachio ice cream. Take a long brick-form mould, holding three pints, put the raspberry water ice at the bottom, arrange the vanilla cream on top, and fill up with the pistachio, and cover tightly. Set the mould on broken ice, mixed with rock salt, at the bottom of a pail; fill up the pail with more ice and salt, and freeze for two hours. Plunge the mould in warm water to wash off the ice and salt, and turn the cream on a piece of paper laid on the table. Dip a long knife in warm water, cut the brick lengthwise through the middle, divide each piece into three, so that the Neapolitan will then be in six equal-sized pieces, each having the three kinds of cream. Dress on a cold dish, with a fancy paper on top, and serve.