Make a pound of puff paste, give it nine rolls, roll out to the
thickness of two penny-pieces, from which cut ten round pieces, each
about five inches in diameter, sprinkle water over two baking-sheets,
upon which lay them, wet lightly with water, and sprinkle a little rough
sugar over them, but not too coarse; bake very crisp in a moderate oven,
keeping them as white as possible; when baked lay one upon your dish,
which cover with apricot marmalade; then another, which cover with
orange marmelade; then another, which cover with currant jelly,
proceeding thus to the top; when finished mask the whole over with
apricot marmalade, sprinkling plenty of very finely chopped pistachios
round, and decorate the top with what dessert fruits you have in season,
cherries, strawberries, or raisins, dressed in pyramid.