Prepare a pint of vanilla ice-cream as for No. 68; a pint of pis-tache ice-cream (No. 72), and a pint of raspberry water-ice (No. 77). Take a long brick-form holding three pints, put at the bottom of this the raspberry water-ice, arrange the vanilla ice-cream on top, and fill up with the pistache, then cover tightly. Take a pail with broken ice mixed with rock-salt at the bottom, lay the form over, and fill up the pail with more ice and salt, and let freeze for two hours. Plunge the form into warm water to wash of the ice and salt, and unmold the ice-cream onto a piece of paper laid on the table. Dip a long knife in warm water, cut the brick lengthwise through the centre, then each piece into three, so that the Napolitaine will be divided into six equal-sized square pieces, each one having the three kinds of cream. Dress on a cold dessert-dish with a fancy paper over, and serve.