This is the Italian for all sorts and kinds of fruit. The name is applied to a great variety of fruit dishes, ices, etc., as will be seen by the following recipes: Line the interior of a three-pint lemon-shaped mould with one pint of vanilla cream. Cut four ounces of candied apricots into small pieces, also four ounces of candied cherries into halves. Mix these well together. Spread half the quantity of the fruits evenly round the cream in the mould and pour one pint of raspberry water ice all round the fruits. Arrange the balance of the fruits round the water ice and fill the mould with one pint of pistachio cream ice. Cover the mould tightly, place it in a pail with a layer of broken ice and rock-salt at the bottom; fill up to the top with the same and put it into a freezer. Freeze for an hour and a half. Turn out the tutti frutti on a glass stand and serve with the following sauce: Put in a basin one pint of whipped cream with two ounces of sugar and one gill of maraschino. Beat the whole well together for two minutes. Pour it over the tutti frutti, and immediately send it to the table.