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Lemon Jelly Pudding

Prepare one quart of lemon jelly, pour part of it in a mould holding two quarts, making a layer about one-half inch thick, then stand it on ice and leave till set. Cut some candied cherries in two, arrange them on the top of the set jelly, pour in two or three tablespoonfuls of cold liquid jelly to hold the cherries, then pour in enough jelly to cover them. When the jelly is perfectly set, put a mould holding one quart in the center of the large one, and fill the intervening space with jelly. Fill the small mould with ice, and set both in a basin of ice and water. When the jelly is again hard, take the ice out of the smaller mould, fill it with warm water and lift it out carefully. Fill the cavity left by the small mould with the lemon sponge, and let it stand until hard. Turn the pudding onto a fancy dish, pour a lemon-flavored custard round it, and serve.