_All the piquant deliciousness of the real strawberries is sealed in
delectable Royal Strawberry._
_Strawberry Snow Pudding_
1 package Royal Strawberry Gelatin
1 tablespoon sugar
1 cup boiling water
½ cup cold water
2 egg whites
Dissolve Royal Strawberry Gelatin and sugar in boiling water. Add cold
water and chill until mixture begins to thicken. When almost set, whip
with egg beater. When light and frothy, add egg whites beaten stiff.
Continue to beat until mixture holds shape. Pile into sherbet glasses
or place in moulds and chill. Serve with custard sauce. Serves 8.
_Strawberry Mousse_
1 package Royal Strawberry Gelatin
⅓ cup sugar
⅛ teaspoon salt
1 cup boiling water
1½ cups cold water
1 teaspoon lemon juice
2 cups strawberries, crushed
1 cup cream, whipped
Dissolve Royal Strawberry Gelatin, sugar and salt in boiling water.
Add cold water. Cool by setting in pan of ice or very cold water. When
mixture begins to thicken, beat with egg beater until frothy. Add lemon
juice, fruit and cream. Pour into a mould; cover and seal tightly. Bury
in two parts of ice and one part salt. Allow to stand for 3 hours.
Serves 10.
_Ribbon Jelly_
1 package Royal Strawberry Gelatin
1 package Royal Lemon Gelatin
2 cups boiling water
2 cups cold water
⅓ cup cream, sweetened and whipped
Put contents of 2 packages Royal Gelatin in large bowl. Dissolve in
boiling water; mix thoroughly; add cold water; cool. When very thick
but not set, draw cream through Royal Gelatin mixture, a little at a
time, using fork or wire whisk. Do not beat. This will give a marbled
appearance. Chill until firm. Serves 12.
_Strawberry Layers_
(_A delightful dessert for a child’s party_)
1 package Royal Strawberry Gelatin
1 cup boiling water
1 cup cold water
2 teaspoons lemon juice
⅛ teaspoon salt
Strawberry jam
Small cup cakes or sponge cake
Dissolve Royal Strawberry Gelatin in boiling water; add cold water,
lemon juice and salt. Pour into individual moulds to depth of about ½
inch. Chill until firm. Cut cakes in small rounds, about ¼ inch thick.
Spread with jam. Place one layer of cake on firm gelatin in each mould;
fill with gelatin and chill until firm. Serves 6.
_Pineapple Strawberry Bisque_
1 package Royal Strawberry Gelatin
1 cup boiling water
1 cup canned pineapple juice
1 cup cream, whipped
½ cup pineapple, diced
½ cup strawberries, crushed
Dissolve Royal Strawberry Gelatin in boiling water. Add pineapple juice
and chill until mixture becomes thick. Whip with egg beater until
frothy. Fold in cream and fruit. Pile into parfait glasses. Serve cold
and garnished with unhulled strawberries. Serves 10.
[Illustration: _Strawberry Layers_]