Prepare a pint of lemon ice-cream as for No. 1278, also a pint of coffee ice-cream (No. 1273), leaving them in their freezers. Take two ounces of candied cherries, cut in halves, two ounces of candied apricots, cut in slices, one ounce of candied angelica, cut into very small, lozenge-shaped pieces, two ounces of can-died pineapple, cut into very thin slices, and twelve French walnuts, shelled and divided. Have a three-pint, square ice-cream mold, place half the lemon ice-cream at the bottom, arrange a third part of the fruits nicely over, dividing them equally, then cover with half of the coffee ice-cream, and with a spoon press it down well. Lay half the remaining fruits on top of this, and spread over the rest of the lemon ice-cream, then the last of the fruits, and fill up the mold with the balance of the coffee ice-cream. Close very firmly, and lay it into a pail with broken ice mixed with rock-salt at the bottom, and filling it with the same, then let freeze for two hours. Two minutes before serving prepare a vessel with warm water, lift up the mold, and wash off the ice and salt, then unmold the macedoine immediately on a cold dessert-dish with a fancy paper over, and send it to the table.