Fruits for Centre of Royal Pudding.—Cut two ounces of dried cherries into tiny squares, mix with one and a half gills of strong lemon jelly (see recipe), flavour with half a wineglassful of Kirsch syrup, colour with Marshall's Liquid Carmine to a bright-red shade; stir together on ice till setting, then use. Take one ounce of blanched pistachio nuts, shredded fine; mix with a gill of lemon jelly; flavour it with half a wineglass of rose-water, colour it with Marshall's Sap Green; stir it on ice till setting, then use.