_Delicious sun-ripened cherries yield their juices that this wonderful
flavor may be possible. While there are innumerable desserts devised
for Cherry, with a flavor so delicate and a color so beautiful you may
perhaps find Royal Cherry at its best served plain._
[Illustration: Cherries]
[Illustration: _Royal Cherry Gelatin_]
_Cherry Sponge_
1 package Royal Cherry Gelatin
1 cup boiling water
1 cup cold water
2 egg whites stiffly beaten
Dissolve Royal Cherry Gelatin in boiling water; add cold water. Chill
until it becomes very thick but not set. Whip with egg beater in a
metal bowl, surrounded with cracked ice or very cold water, until
frothy and very thick. Whip in stiffly beaten whites until well
blended. Put into moulds or serving glasses and chill until firm.
Garnish with Maraschino Cherries. Serves 10.
_Cherry Cream Parfait_
1 package Royal Cherry Gelatin
1 cup boiling water
1 cup cold water
¼ cup cream, whipped
Few grains salt
Dissolve Royal Cherry Gelatin in boiling water; add cold water. Fill
parfait glasses about ½ full, using only ⅔ of Royal Cherry Gelatin.
Chill until firm. When remaining ⅓ begins to thicken, whip with egg
beater to a stiff froth. When very stiff beat in stiffly whipped cream,
to which the few grains of salt have been added. Pile lightly on top of
plain Royal Cherry Gelatin in the glasses. Serves 6.
_Cherry Monticello_
2 packages Royal Cherry Gelatin
⅛ teaspoon salt
2 cups boiling water
2 cups cold water
¼ cup cream, whipped
Dissolve 1 package Royal Cherry Gelatin in one cup boiling water; add 1
cup cold water. Chill in bowl until firm. Dissolve other package Royal
Cherry Gelatin and salt in one cup boiling water; add one cup cold
water. Chill until it thickens but is not set. Whip to stiff froth with
a rotary egg beater in metal bowl surrounded with cracked ice or very
cold water. Fold in whipped cream and mix well. Pour into large ring
mould and chill until very firm.
To serve: Remove cream mixture from ring mould and heap up center with
spoonfuls of the plain Royal Cherry Gelatin. Serves 10 to 12.
_Almond Fruit Mould_
1 package Royal Cherry Gelatin
1 cup boiling water
1 cup cold water
2 or 3 halves of canned pears, sliced
½ cup white grapes, halved and seeded
¼ cup blanched almonds, halved
Dissolve Royal Cherry Gelatin in boiling water; add cold water. When it
just begins to thicken, pour small amount in large mould. Allow to set.
Arrange pieces of fruit and nuts in desired position, to form a design.
Add more gelatin mixture to cover and chill until firm. Mix remaining
fruit and nuts with rest of thickened gelatin and pour into mould.
Chill until firm. Serves 6.
_Prunes in Jelly_
⅓ lb. prunes
1 cup boiling water
1 package Royal Cherry Gelatin
Wash prunes; soak in 1½ to 2 cups water overnight or for several
hours and boil in same water until tender. Cut in halves; remove
pits. Dissolve Royal Cherry Gelatin in boiling water. Measure prune
liquid, and add water to make 1 cup. Add this and prunes to gelatin
mixture. Pour into mould and chill until firm. Stir occasionally while
thickening to prevent prunes from settling. Serves 6.
[Illustration: Raspberries]