Neapolitan Ice Cream

Pack in a freezer a Neapolitan mold as represented in Fig. 698; it must be made in three divisions; fill one of the round parts with vanilla ice cream (No. 3458), the other with pistachio ice cream (No. 3454), and the flat or center part with strawberry water ice (No. 3607), having the mold quite full so that when forcibly closed the surplus cream runs out all around, thus preventing the ice from becoming salty; pack it well in ice and let freeze for one hour; unmold on a small board and cut it into five-eights of an inch slices with a special tinned copper or silver-plated knife so as not to blacken the ice (Fig. 700); this knife should be dipped into warm water every time a slice is cut. Dress these slices on small lace papers.