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Royal Diplomatic Pudding

Place mould in pan of ice-water and pour in Wine Jelly II one-half inch deep. When firm, decorate with candied cherries and angelica, proceed as for Fruit Chartreuse, filling the centre with Charlotte-Russe mixture or Fruit Cream.

Peel four bananas, mash, and rub through a sieve; add pulp and juice of two oranges, one tablespoon lemon juice; one tablespoon Sherry wine, two-thirds cup powdered sugar, and one and one-fourth tablespoons granulated gelatine dissolved in one-fourth cup boiling water. Cool in ice-water, stirring constantly, and fold in whip from two cups cream.