Line a tin with apricot jelly. A good way to make the jelly adhere evenly to the sides is to rotate the tin slowly in a bowl of ice. ' Arrange halved tinned apricots, cut side uppermost, all over the inside of the tin, al fill in the crevices with chopped pistachio nuts. (A fine skewer is useful for this job.) Set with more jelly.
Fill up the centre with\a*mixture of % pint gooseberry puree and pint stiffly whipped cream, to which oz, melted powdered gelatine has been added. Turn out and make a border with chopped jelly.
Text read from the printed page and cleaned; old type leaves the occasional error.