2 cups water 1 cup sugar.

Few gratings orange rind Yolks 4 eggs 1 tablespoon granulated gelatine.

3 tablespoons cold water.

1 1/2 cups orange juice.

1 1/2 cups grape fruit.

1 tablespoon lemon juice.

1 1/2 cups heavy cream.

1/2 cup powdered sugar.

Few grains salt.

3/4 tablespoon Maraschino.

Put water, sugar and grated rind in saucepan, bring to the boiling point, add yolks of eggs, slightly beaten, and boil one minute. Remove from range and add gelatine, soaked in cold water. Strain, cool, add fruit juices and freeze. Line a two-qaurt melon mould with frozen mixture and fill with cream, beaten until stiff, sweetened and flavored. Cover with buttered paper, adjust cover, pack in salt and ice and let stand two and one-half hours. Remove from mould to serving dish and garnish with red Bar-le-duc Currants and pistachio nuts.