_You’ll find Royal Lemon delightful in its refreshing deliciousness._
_Orange Lemon Jelly_
1 package Royal Orange Gelatin
1 package Royal Lemon Gelatin
2 cups boiling water
2 cups cold water
Put Royal Lemon and Orange Gelatins into large bowl. Mix well; add
boiling water and stir until dissolved; add cold water. Pour into
moulds; chill until firm and serve plain or with sliced fruit. Bananas
are very good. Serves 12.
_Cider Jelly_
1 package Royal Orange or Lemon Gelatin
⅛ teaspoon salt
2 cups sweet cider
Heat 1 cup cider to boiling. Pour over Royal Orange or Lemon Gelatin
and salt; stir until dissolved. Add 1 cup cold cider. Pour into moulds
and chill until firm. As a relish, serve plain. As a dessert, serve
plain or with whipped cream. Serves 6.
_Coffee Jelly_
1 package Royal Lemon Gelatin
1 cup boiling water
1¼ cups strong coffee
Dissolve Royal Lemon Gelatin in boiling water. Add coffee which has
been very carefully strained from any coffee grounds. Pour into mould;
chill until firm. Serve with sweetened whipped cream. Serves 6.
[Illustration: _Jellied Custard_]
_Tomato Jelly Salad_
1 package Royal Lemon Gelatin
1⅔ cups strained tomato juice
¼ cup vinegar
1 teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon cloves
1 teaspoon onion juice
¼ teaspoon paprika
Heat tomato juice to boiling, and pour over Royal Lemon Gelatin. Stir
until thoroughly dissolved; add vinegar and seasonings. Pour into
moulds. Serve with mayonnaise on lettuce leaves. Serves 6.
_Orange Charlotte Russe_
1 package Royal Lemon Gelatin
2 cups boiling water
½ teaspoon salt
1 cup orange juice
Sections of pulp from 2 oranges well drained from juice
1 cup cream, whipped
Dissolve Royal Lemon Gelatin and salt in boiling water. Add orange
juice. Cool by setting bowl in pan of very cold water until mixture
begins to thicken. Beat with egg beater until light and frothy. Fold in
whipped cream and sections of orange pulp free from any skin. Place in
mould and chill thoroughly.
If desired, the mould may be decorated with the orange sections,
instead of moulding them in the dessert. Serves 10.
_Jellied Custard_
1 package Royal Lemon Gelatin
1 cup boiling water
1 egg
¼ cup sugar
¼ teaspoon salt
2 cups milk
Make a soft custard of the last four ingredients as follows:—Beat egg
slightly, add sugar and salt; mix well. Pour on milk and cook in double
boiler stirring until it thickens sufficiently to coat the spoon. Cool.
Dissolve Royal Lemon Gelatin in boiling water. Cool; when it begins to
thicken, add the custard; pour into moulds. Chill until firm. Serve
with Fruit Sauce.
For variation, add ½ cup any preserved fruit with the custard, using
the syrup drained from the fruit as a sauce. Serves 12.
_Apricot Whip_
1 package Royal Lemon or Orange Gelatin
1 cup boiling water
⅛ teaspoon salt
¾ cup apricot pulp
½ cup apricot juice
Dissolve Royal Gelatin in boiling water; add salt, apricot pulp and
juice and chill by setting in cracked ice or very cold water. When
almost set, beat with egg beater until stiff enough to hold its shape.
Pile lightly in sherbet glasses lined with lady fingers or in small
moulds and chill until firm.
Canned, sweetened, fresh or stewed apricots may be used. Serves 6.
_Sunshine Salad_
1 package Royal Lemon Gelatin
1 cup boiling water
1 cup canned grated pineapple well drained from juice
1 cup cold water
1 cup grated carrot
Dissolve Royal Lemon Gelatin in boiling water; add cold water. Chill
until it begins to thicken. Add grated carrot and pineapple. Chill in
small moulds until firm. Serve on lettuce with mayonnaise. This is
particularly good for children. Serves 6.
_Pineapple Marshmallow Jelly_
1 package Royal Lemon Gelatin
1 package Royal Cherry Gelatin
2 cups boiling water
2 cups cold water
6 slices canned pineapple, diced
12 marshmallows, cut in small pieces
Dissolve Royal Lemon and Cherry Gelatins in boiling water; add cold
water and cool; add fruit, drained from juice, and marshmallows. Chill,
stirring occasionally while thickening to prevent fruit from settling.
When set, serve in sherbet glasses. Serves 12.
_Pineapple Bavarian Cream_
1 package Royal Lemon Gelatin
1 cup boiling water
⅛ teaspoon salt
1 cup canned pineapple juice
1 cup grated pineapple
1 cup cream, whipped
Dissolve Royal Lemon Gelatin in boiling water; add salt and pineapple
juice. Set in pan of cracked ice or very cold water and chill until
mixture begins to thicken. Beat with egg beater until very frothy. Fold
in grated pineapple and whipped cream. Blend well; place in moulds and
chill. Serves 10.
_Jellied Fudgy Apples_
½ cup sugar
1 cup water
6 apples—peeled and cored
1 package Royal Lemon Gelatin
1 cup cold water
1 cup brown sugar
1 tablespoon butter
¼ cup milk
Boil together sugar and water for about 10 minutes. Add apples and
cook until tender but not broken. When done, drain and arrange in one
large or six small moulds. Measure boiling syrup, add boiling water to
make one cup. Pour over Royal Lemon Gelatin and stir until dissolved.
Add one cup cold water. Cool. Prepare fudge by boiling together brown
sugar, butter and milk to 238° F., or until a soft ball forms when
tested in cold water. Fill centers of apples with fudge mixture. When
it has cooled, pour gelatin mixture over apples to fill mould. Chill
until firm. Serve with Whipped Cream.
½ cup chopped walnuts or pecans may be added to fudge mixture if
desired. Serves 6.
_Cherry Angelica_
1 package Royal Lemon Gelatin
1 cup boiling water
1 cup cold water
10 maraschino cherries, chopped fine
⅔ cup angelica, chopped fine
Dissolve Royal Lemon Gelatin in boiling water; add cold water. Chill;
when mixture begins to thicken, stir in cherries and angelica. Pour
into moulds and chill until firm or line the moulds as follows:—Set
moulds in pan of cracked ice. Pour in small amount of cold but still
liquid Royal Gelatin. Tip and turn moulds to coat entire surface with
the mixture. Arrange on this very thin strips of angelica and bits of
cherries to form a design. Add remainder of gelatin mixture, carefully
so design will not be disturbed. When all is added, chill until firm.
Serves 6.
[Illustration: _Pineapple Marshmallow Jelly_]
[Illustration: Three oranges]