[Illustration: PLAIN
_Lemon_]
Plain or clear Royal gelatins are most easily made. Simply put contents
of one package in bowl; add one cup boiling water and stir until
thoroughly dissolved. Add one cup cold water, stir. Pour into mould and
put in cool place to stiffen. Serve cold either plain, with sweetened
whipped cream or with any sauce desired.
_Fruit Gelatin Sauce_
1 package Royal Fruit Flavored Gelatin (any flavor)
1 cup boiling water
2 cups cold water
Dissolve Royal Gelatin in boiling water; add cold water. Chill until it
begins to thicken and serve on puddings, custards or ice cream.
_Custard Sauce_
2 cups milk, scalded
2 egg yolks
¼ cup sugar
⅛ teaspoon salt
½ teaspoon flavoring
Beat egg yolks slightly, add sugar and salt. Add milk slowly, stirring
constantly. Cook in double boiler, stirring until thick enough to coat
spoon. Chill and add flavoring. If curdled, beat with egg beater until
smooth. Flavor with lemon, orange, vanilla or bitter almond according
to Royal Gelatin on which served.
_Fruit Sauce_
½ cup sugar
1 tablespoon flour
1 cup crushed fruit (strawberries, raspberries, black berries, red
currants, peaches, apricots or cherries)
Few grains salt
¼ cup boiling water
Mix sugar and flour and salt. Slowly stir in boiling water. Boil about
5 minutes; chill and add crushed fruit. Serve cold on any cream Royal
Fruit Flavored Gelatin dessert.
[Illustration: SALADS
_Macedoine of Vegetable Salad_]
Any desired combination of fruit or vegetables added to Royal Fruit
Flavored Gelatins and served with either French or Mayonnaise Dressing
makes most delicious salads. Fruits and vegetables are added when the
gelatin mixture begins to thicken. This prevents the heavier fruit and
vegetables from settling or lighter ones from rising to the top. Salads
are then moulded and chilled.
_Macedoine of Vegetable Salad_
1 package Royal Lemon Gelatin
1½ cups clear meat stock or bouillon
¼ cup vinegar or lemon juice
1 teaspoon salt
¼ teaspoon paprika
⅛ teaspoon pepper
½ teaspoon onion juice
2 cups cooked vegetables well drained—Peas, carrots and string beans
cut into strips, and potatoes diced
Dissolve Royal Lemon Gelatin in boiling meat stock or bouillon. Add
vinegar and seasonings. Cool. When it begins to thicken, add prepared
vegetables and turn into Royal Baking Powder tins or small moulds.
Remove from moulds and serve on lettuce with mayonnaise. Serves 6.
_Pineapple Jelly and Fruit Salad_
1 package Royal Lemon Gelatin
1 cup boiling water
1 cup canned pineapple juice
Dissolve Royal Lemon Gelatin in boiling water. Add pineapple juice.
Turn into shallow square pan which has been rinsed in cold water;
chill until firm. Cut into cubes and toss lightly together with fruit
prepared for salad. Serve with cream mayonnaise on lettuce. Serves 6.
[Illustration: JELLIED FRUITS
_Royal Fruit Compote_]
To mould fruits in Royal Fruit Flavored Gelatin, drain fruit well
before moulding. Add to cold gelatin mixture, turn into mould and
chill. Stir occasionally while gelatin is stiffening to prevent the
fruit from settling—or chill Royal Fruit Flavored Gelatin mixture only
until it begins to thicken, then mix in the fruit; turn into mould and
chill. To mould fruit in design use cold liquid Royal Gelatin. Set
mould to be decorated in pan of cracked ice or cold water. Pour in
enough Gelatin mixture to form a thin coating on bottom and on sides of
mould. To coat sides, tip the mould slowly to allow jelly to set. When
firm, arrange fruit in desired position, add carefully, more cold Royal
Gelatin a little at a time to cover fruit; chill; when firm add more
fruit, then more gelatin and chill. Continue until mould is filled.
_Royal Fruit Compote_
1 package Royal Strawberry or Cherry Gelatin
1 cup boiling water
1 cup stewed or canned fruit juices
1½ cups mixed stewed or canned fruit (peaches, pears, prunes, apricots
or any combination desired)
Dissolve Royal Strawberry or Cherry Gelatin in boiling water; add fruit
juice. Cool; when it begins to thicken slightly, add fruit cut into
pieces. Mould in large or individual moulds. Chill until very firm. If
large mould is used the whole fruits, stoned, make a very attractive
dish. Raisins instead of prunes, make a good combination with the other
fruits. Serves 6.
[Illustration: WHIPPED
_Strawberry Whip_]
To make Royal Whips prepare as for plain or clear jellies. Chill in
bowl, preferably metal, either by setting in cool place or in pan of
cracked ice or very cold water. When almost set, like molasses or
honey, place in pan of cracked ice so gelatin will continue to thicken
while beating. Whip, using rotary egg beater, until gelatin is frothy
and thick enough to hold its shape, like whipped cream. Pile into
sherbet glasses or turn into mould and chill.
_Banana Fluff_
1 package Royal Lemon Gelatin
1 cup boiling water
3 or 4 ripe bananas
Add boiling water to Royal Lemon Gelatin. Rub bananas thru a sieve; add
to Royal Lemon Gelatin and cool. When almost set, place in bowl in pan
of cracked ice or very cold water; beat with egg beater to very stiff
froth. Pile lightly in glasses. Serve at once or chill until ready to
serve. Serves 8.
_Royal Fruit Whip_
1 package Royal Strawberry Gelatin
1 cup boiling water
1 cup canned cherry juice
1 cup canned white cherries stoned and cut in pieces
6 marshmallows, cut in pieces
Dissolve Royal Strawberry Gelatin in boiling water. Add cherry juice.
Set bowl in cracked ice and when mixture is almost set, beat with egg
beater to stiff froth. Fold in fruit and marshmallows. Serve at once or
turn into moulds and chill. Serves 12.
[Illustration: Strawberries]