_And here is the deservedly popular raspberry. Your selection is bound
to be Royal Raspberry, if you wish to serve a rich and distinctive
dessert._
_Raspberry Concord Parfait_
1 package Royal Raspberry Gelatin
1 cup boiling water
½ cup grape juice
½ cup cold water
Dissolve Royal Raspberry Gelatin in boiling water; add grape juice
and cold water. Set in pan of ice or very cold water and when almost
set, whip with rotary egg beater until very light and thick. Pile into
parfait glasses or turn into moulds and chill until ready to serve.
Serves 10.
This gelatin is also attractive if moulded plain, without whipping.
If preferred, mould a layer of plain gelatin and when set add a layer
of whipped gelatin and continue until all is used or mould in parfait
glasses, half plain with top layers of the whipped gelatin.
_Spiced Raisins in Jelly_
1 package Royal Raspberry Gelatin
2 cups boiling water
1 tablespoon vinegar
1½ cups raisins
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon mace
1/16 teaspoon cloves
Dissolve Royal Raspberry Gelatin in 1 cup boiling water. Add vinegar.
Cook raisins with spices in 1 cup boiling water until soft and
puffed up. Add to gelatin mixture. Pour into moulds and chill. Stir
occasionally while thickening to prevent raisins from settling. Serve
plain as a relish. Serves 8.
_Raspberry Bavarian Cream_
1 package Royal Raspberry Gelatin
1 cup boiling water
¼ teaspoon salt
2 teaspoons lemon juice
1 cup cold water
½ cup cream, whipped
Dissolve Royal Raspberry Gelatin in boiling water; add salt; cold water
and lemon juice. Set in pan of cracked ice or very cold water to cool.
When it begins to thicken, beat in whipped cream until well blended.
Turn into moulds or glasses and chill until firm. Serve with or without
cream and crushed raspberries. Serves 8.
_Raspberry Surprise_
(_Especially good for children_)
1 package Royal Raspberry Gelatin
1 cup boiling water
1 cup cold water
3 sticks cinnamon candy (4-inch sticks)
Dissolve the candy in the boiling water and add to Royal Raspberry
Gelatin. Stir until dissolved; add the cold water and cool. Line a
mould with macaroons or arrowroot crackers and pour in gelatin as soon
as it begins to thicken. Chill until firm. Serve with plain or whipped
cream. Serves 6.
_Raspberry Cinnamon “Oranges”_
1 package Royal Raspberry Gelatin
4 sticks cinnamon candy (4-inch sticks)
1 cup boiling water
1 cup cold water
6 orange-peel cups
Cut oranges in half and with a teaspoon scoop out the pulp, being
careful not to break the peel. Keep the cups in cold water until ready
to use. Dissolve the candy in the boiling water and pour over the Royal
Raspberry Gelatin. When gelatin has dissolved add the cold water. Pour
into the orange cups which have been drained well and chill until
firm. Cinnamon “Oranges” may also be moulded in small plain moulds if
preferred. Serves 6.
[Illustration: _Raspberry Bavarian Cream_]
Royal Fruit Flavored Gelatins are so adaptable that in nearly every
case the flavor available at the time can be substituted in any of the
foregoing recipes, for the flavor specified. However, selection of the
flavor in each case has been made with an idea of its appropriateness
to that combination of fruits or vegetables.
Perhaps the Royal Lemon is more suited to the making of salads than any
of the other flavors. For this reason, some especially good salads and
other recipes are added here for your selection.
_Superior Salad_
1 package Royal Lemon Gelatin
1 cup boiling water
1 cup cold water or canned pear juice
1 tablespoon vinegar or lemon juice
¼ teaspoon salt
3 to 4 halves canned pears cut in cubes
1 pimiento cut in small pieces
1 cream cheese
Dissolve Royal Lemon Gelatin in boiling water; add pear juice, salt and
vinegar or lemon juice and cool. When mixture begins to thicken, add
pears and pimiento. Soften cheese with a little milk or cream; season
with salt and paprika. Fold into Gelatin mixture small pieces of cheese
(about ½ teaspoon each). Turn into moulds and chill until firm. Serve
on crisp lettuce with mayonnaise or French dressing. Pineapple used
instead of pears, also makes a delicious salad. Serves 8.
_Royal Ginger Fruit Salad_
1 package Royal Lemon Gelatin
½ cup boiling water
1⅓ cup ginger ale
⅓ cup diced apples
⅓ cup chopped celery
3 slices canned pineapple cut in small pieces
⅓ cup chopped nut meats
¼ cup chopped crystallized ginger
Add boiling water to Royal Lemon Gelatin. Stir until entirely
dissolved. Add ginger ale; chill until mixture begins to thicken. Then
add other ingredients. Turn into a large or individual moulds; chill
until firm. Serve on crisp lettuce leaves with mayonnaise. Serves 6.
(The ginger and nuts may be omitted if preferred.)
_Frozen Tomato Salad_
1 package Royal Lemon Gelatin
4 cups tomato juice
2 tablespoons lemon juice
1½ teaspoons salt
⅛ teaspoon paprika
1 teaspoon onion juice
⅛ teaspoon cloves
Heat 1 cup tomato juice to boiling with salt and seasonings. Dissolve
Royal Lemon Gelatin in hot tomato juice. Add remainder of juice and
chill. Place in freezer. Turn crank about 8-10 minutes. Place in moulds
and pack in ice and salt about ½ hour. Serve sliced on lettuce or water
cress. Serves 8-10.
_Blackberry Spread_
1 package Royal Lemon Gelatin
1 cup boiling water
1¼ cups blackberry juice
Stew 2 cups blackberries with ½ cup cold water and ⅓ cup sugar until
juice runs readily (8 to 10 minutes). Put through strainer to extract
juice. Measure and add cold water, if necessary, to make 1¼ cups juice.
Dissolve Royal Lemon Gelatin in boiling water; add blackberry juice.
Pour into moulds or jelly glasses and chill until firm. Keep in cold
place until ready to use. Serves 6.
_Crème Orient_
1 package Royal Lemon Gelatin
1 cup boiling water
1 cup canned pineapple juice
1 cup cream, whipped
¾ cup pineapple, diced
¼ cup preserved ginger chopped fine
Dissolve Royal Lemon Gelatin in boiling water; add pineapple juice and
chill until thick but not set. Whip with egg beater until frothy. Add
cream and fruit. Pile into sherbet glasses or large mould. Serve very
cold. Serves 10.
_Royal Plum Pudding_
1 package Royal Lemon or Orange Gelatin
¼ teaspoon salt
1 cup boiling water
1⅓ cups cold water
¾ cup spice cake crumbs
¾ cup chopped walnuts
½ cup raisins
½ cup chopped prunes
¼ cup finely shredded citron
1 teaspoon grated orange peel
Dissolve Royal Gelatin and salt in boiling water. Add cake crumbs and
cold water; mix thoroughly. Add remainder of ingredients and pour into
pudding or fancy jelly moulds. Chill until firm. Serve with sweetened
whipped cream, a marshmallow sauce or a soft custard, flavored with
grated orange rind. This makes an excellent Christmas pudding. Serves
12.
[Illustration: _Plain Raspberry Gelatin_]