_And in Royal Orange you will find an ideal flavor with which to serve
fresh fruits._
_Apricot Fruit Mould_
1 package Royal Orange Gelatin
1¾ cups apricot juice
½ cup water
½ cup canned apricots, sliced
½ cup canned cherries, halved and stoned
Heat apricot juice to boiling. Pour over Royal Orange Gelatin and stir
until dissolved. Add water. Chill until mixture begins to thicken, then
fold in fruit well drained from juice. Pour into one large or eight
small moulds and chill until firm. Serve with cream. Serves 8.
_Rhubarb Royal_
1 package Royal Orange Gelatin
1 cup boiling water
1 lb rhubarb
1½ cups cold water
½ cup sugar
Wash rhubarb and cut into 1-inch pieces. Do not remove the skin.
Place in shallow pan. Add ½ cup cold water to sugar and pour over
rhubarb. Bake in slow oven (250° F.) until tender but unbroken. Baste
occasionally with the syrup in the pan. Dissolve Royal Orange Gelatin
in boiling water; add 1 cup cold water. Chill. Just as it begins to
thicken fill eight small moulds ½ full, arrange rhubarb pieces on it
and fill moulds with remainder of the gelatin. Chill until firm. Serve
plain or with cream. Serves 8.
_Royal Frozen Fruit Cup_
1 package Royal Orange or Lemon Gelatin
1 cup boiling water
⅓ cup sugar
1 cup shredded pineapple
3 oranges cut in small pieces
Juice from prepared fruit
Dissolve Royal Lemon or Orange Gelatin in boiling water; add sugar
and cool. Measure juice from fruit, add water if necessary to make
two cups; add to gelatin mixture. When thoroughly cold add fruit and
turn into a freezer. Turn crank for 5 minutes only or until mixture
is slightly thickened and fruit thoroughly chilled. Serve at once in
sherbet or cocktail glasses garnished with maraschino cherries. Serves
6.
_Pineapple Orange Charlotte_
1 package Royal Orange Gelatin
1 cup boiling water
1 cup cold water
1 egg white beaten stiff
Pineapple, fresh or canned, (grated)
Dissolve Royal Orange Gelatin in boiling water; add cold water. Set
dish (metal preferred) in pan of cracked ice or very cold water; when
almost set, whip with egg beater to very stiff froth. Fold in stiffly
beaten egg white and continue to beat until mixture will hold its
shape. Put 2 tablespoons of pineapple in the bottom of sherbet glasses
and pile orange charlotte lightly and very high on the pineapple. Serve
at once, or keep in cool place until ready to serve. Serves 12.
_Apple and Orange Squares_
1 package Royal Orange Gelatin
1 cup boiling water
1¼ cups cold tart apple sauce
Dissolve Royal Orange Gelatin in boiling water. Add the cold apple
sauce and pour into a mould or shallow pan and chill until firm. Cut
into squares and serve with top milk or cream. Serves 6. This is a new
and delightful way to serve apple sauce and is especially popular with
children.
[Illustration: _Apple and Orange Squares_]
[Illustration: _Peach Dessert_]
_Peach Dessert_
1 package Royal Orange Gelatin
1 cup boiling water
1 cup cold water
1 can halved peaches
Dissolve Royal Orange Gelatin in boiling water; add cold water. Chill.
Drain syrup from peaches. Place peaches with cut side down in muffin
pans or individual moulds and pour over each the gelatin mixture to
just cover the peaches. Chill until firm. When ready to serve turn out
on plate; fill hollow of each peach with whipped cream. Serves 10.
_Chocolate Soufflé_
1 package Royal Orange or Lemon Gelatin
¾ cup sugar
1 cup boiling water
3 egg whites
3 squares unsweetened chocolate
2 teaspoons vanilla extract
Dissolve Royal Orange or Lemon Gelatin and sugar in boiling water.
Cool. Beat egg whites very stiff and dry. When gelatin mixture has
become syrupy but not very thick, add gradually to egg whites,
beating in after each addition. Add melted chocolate, beating in very
thoroughly. Add vanilla. Set in pan of cracked ice or very cold water,
and beat with spoon until thick enough to hold its shape. Place in a
mould or angel cake tin and chill. Serve with whipped cream, sweetened
and flavored with vanilla. Serves 8-10.
_Orange Date Jelly_
1 package Royal Orange Gelatin
1 cup boiling water
1 cup chopped dates
1¼ cups cold water
⅛ teaspoon salt
Cook dates in a double boiler with ¼ cup of the cold water until they
are reduced to a paste. Cool. Dissolve Royal Orange Gelatin and salt in
the boiling water. Add remainder of the cold water. Cool. When gelatin
begins to thicken, mix in the date paste, pour into small moulds and
return to chill. Serve with top milk or whipped cream. Serves 6.
_Spanish Dessert_
1 package Royal Orange or Lemon Gelatin
1 cup boiling water
2 cups milk
½ cup sugar
¼ teaspoon salt
2 egg yolks
2 egg whites
⅓ cup maraschino cherries cut in small pieces
⅓ cup candied pineapple cut in small pieces
Scald milk, sugar and salt in double boiler. Pour slowly onto slightly
beaten egg yolks, stirring continually. Return to double boiler and
cook until mixture thickens and forms coating on spoon. Cool. Dissolve
Royal Orange or Lemon Gelatin in boiling water; cool. Set in pan of
ice or very cold water and stir until mixture begins to thicken. Add
cold custard mixture and stiffly beaten egg whites. Beat until thick
as whipped cream. Fold in fruit. Pile into sherbet glasses or mould in
small forms; chill until firm. Serve with whipped cream. If desired
⅓ cup chopped nuts or 3 tablespoons candied orange peel, cut in very
small pieces, may also be added. Serves 8.
_Royal Cocoanut Cream_
1 package Royal Orange or Lemon Gelatin
1 cup boiling water
2 cups milk
¼ cup sugar
¼ teaspoon salt
1 egg yolk
1 cup grated cocoanut
1 egg white
Make custard by adding sugar and salt to egg yolk and mixing in the
milk. Cook in double boiler stirring until custard thickens; then set
aside to cool. Dissolve Royal Orange or Lemon Gelatin in boiling water;
cool; set in pan of ice or cold water. When, dessert begins to thicken,
beat in cold custard, cocoanut and beaten egg white. Pour into moulds
and chill. Serve plain or with milk or cream. Serves 8.
[Illustration: _Plain Orange_]