Royal fruit gelatin suggestions

by Royal Baking Powder Company

Royal
Fruit
Gelatin
Suggestions

Made by the Makers of Royal Baking Powder

189,000 women asked for
it in 7 weeks

Sent all the way to New York for this new delicious dessert, the minute they read about it

Now they write

From Oklahoma—“We served raspberry for dinner and we were more than delighted. It is delicious. Royal Fruit Gelatin has completely won our hearts.”

In Massachusetts they say—“It is delicious and all that you claim for it, and I shall certainly use it after this.”

“Your gelatin is better than any other brand. The orange gelatin was especially good and the flavor exactly like the fresh fruit. If I had held an orange in one hand and the opened box of gelatin in the other, it would have been hard to tell by smell which was which,” writes an enthusiast in Pennsylvania.

They love it in Ohio!—“I am writing to express my satisfaction with the real fruit flavor, and to say it is the finest thing in the gelatin line I have ever had. The children are saying ‘please get some more!’ Where can I buy it?”

In New York State—“I found Royal Gelatin far superior to the brand I have been using, as it is tastier and lends itself well to the adding of fruit,” writes one delighted woman.

*Now you can buy it everywhere....

Copyright, 1926, by Royal Baking Powder Co.

Printed in U. S. A.

A Revelation
in
Flavors

The fresh, fragrant aroma, that greets you the moment you open the package—how delicious it is—how different from any gelatin you have ever bought before. You recognize its distinction with the first whiff—it’s the very aroma of the sun-ripened fresh fruits themselves.

Pour a little of it into your hand. Note the rich heaviness of the delicate fruit-flavored crystals. Empty the package into a bowl, and pour on the boiling water—Ah! Just smell the rich fragrance! Like ripe fruit, warm with sunshine and drenched with dew.

Taste these new gelatins carefully—roll them on your tongue. There is no strange flavor—no “manufactured” taste at all. Not the faintest trace of “gummy” taste or “gluey” smell. The pure gelatin that carries these fresh fruit flavors does not alter their delicacy, their aroma, in any way. For no synthetics or artificial flavorings are used. And pure, perfect gelatin of itself is neutral to taste and smell.

Real fruit flavors made from
fresh fruits

Royal Raspberry—ripe, luscious, melting, like the very berries from whose juice its flavor comes.

Royal Strawberry—hold it to the light! It’s the real strawberry shade—gleaming, perfect. And its flavor—straight from the juice of that most perfect fruit.

Sniff the cherry-ripe fragrance that rises as you melt the crystals of Royal Cherry—gleaming, dancing under the leaves, playing hide and seek with the sunshine ... that’s the way the juice from which this flavor is made is ripened and sweetened.

Royal Orange with its golden beauty—Royal Lemon, clear, translucent, pure ... with the delicious flavor and fragrance only the fruits themselves can give—how delectable they are.

And for health....

Famous food specialists everywhere recommend gelatin as an integral part of a balanced diet. As a source of protein, a principle of growth, an active aid to digestion, it has its established place.

It is especially desirable for children—and how they love it! While to the housewife, it is a delicious dessert that may be made in a minute—yet capable of so many toothsome changes that “time cannot stale its infinite variety.” Nor (blessed thought!) in spite of its charm to a sweet tooth, is it fattening at all!

Of course you want the very purest gelatin in the world! On general principles, and because it’s so invaluable for children. You know you can trust Royal Fruit Flavored Gelatin quality ... because for years you have used Royal Baking Powder, and know its superlative standard. Royal Fruit Flavored Gelatin is made by the same standards of quality and purity.

You’ll be delighted with its delicate texture, smooth, tender, firm, and, with its lovely color, as appetizing to look at, as to taste. And then it’s so quick! Hundreds of delighted women have written to tell us that it sets more quickly than any other gelatin they have ever used. For making whipped desserts, they tell us it is wonderful. “It whips just like cream” “and so easily and quickly.”

You’ll notice, and enjoy, the difference too!

With confidence....

We introduce Royal Fruit Flavored Gelatin to our Royal Baking Powder friends with complete confidence, and especial pride. We are sure that the same discriminating taste that insists upon consistent perfection, will give it the sure and lasting welcome that Royal Baking Powder has always received.

The Package, The Utensils and
Just How to Get Perfect Results

Each package of Royal Fruit Flavored Gelatin weighs 3¼ ozs. and measures ½ cup or 8 tablespoons.

Each package of 3¼ ozs. calls for two cups or one pint water or other liquid and makes over one pint jelly, or sufficient to serve six persons.

In order to save time and shorten the cooling process, one cup boiling water is used to dissolve the gelatin and one cup cold water or other liquid to cool it, but if preferred, the two cups boiling water can be added at once.

If you desire to use a portion of a package at any time, dissolve two level tablespoons Royal Fruit Flavored Gelatin in ½ cup boiling water and this amount can be moulded in a custard cup and is sufficient for one large serving.

When a portion of a package of Royal Fruit Flavored Gelatin is left, close tightly as possible and keep in a dry place until ready to use.

Utensils for Measuring, Dissolving,
Moulding and Chilling Royal
Fruit Flavored Gelatins

Kettle for boiling water
Bowl for holding the Gelatin
Measuring cup
Spoon for stirring
Mould or bowl or cup for setting the Gelatin

In measuring the liquid it is important to use the standard measuring cup holding ½ pint or its equivalent, as the consistency of the finished Gelatin depends upon the amount of water or other liquids used.

Stir the mixture well after boiling water is added so all will be dissolved. Then add cold water.

For Whipped Desserts the rotary egg beater is best and saves much time.

Moulds

There are on the market, tin, aluminum and china moulds in varying shapes and sizes. If there is no mould at hand, ordinary bowls, custard cups or even plain cups can be used very successfully for moulding Royal Fruit Flavored Gelatins.

Chilling

The quickest way to chill Royal Fruit Flavored Gelatins is in the ice box. To shorten the stiffening process still further, set mould in pan filled with cracked ice, rock salt and water.

In cold weather, the mould, covered, can be placed on outside window sill. Royal Fruit Flavored Gelatins chilled in this way will stiffen in a remarkably short time; in some cases in one-half to three-quarters of an hour.

Removing Gelatin From Moulds

Dip mould very quickly into bowl or pan of hot water. Loosen carefully from sides of mould with a knife; place plate or serving dish over top and quickly turn upside down. The mould can then be lifted carefully without spoiling the shape or design.

How Served

Royal Fruit Flavored Gelatins are complete in themselves and really do not require any garnishings. However, they are delicious served with whipped or plain cream, custard, marshmallow or fruit sauces, recipes for which are included in this booklet.

Royal Lemon

You’ll find Royal Lemon delightful
in its refreshing deliciousness.

Orange Lemon Jelly

1 package Royal Orange Gelatin
1 package Royal Lemon Gelatin
2 cups boiling water
2 cups cold water

Put Royal Lemon and Orange Gelatins into large bowl. Mix well; add boiling water and stir until dissolved; add cold water. Pour into moulds; chill until firm and serve plain or with sliced fruit. Bananas are very good. Serves 12.

Cider Jelly

1 package Royal Orange or Lemon Gelatin
⅛ teaspoon salt
2 cups sweet cider

Heat 1 cup cider to boiling. Pour over Royal Orange or Lemon Gelatin and salt; stir until dissolved. Add 1 cup cold cider. Pour into moulds and chill until firm. As a relish, serve plain. As a dessert, serve plain or with whipped cream. Serves 6.

Coffee Jelly

1 package Royal Lemon Gelatin
1 cup boiling water
1¼ cups strong coffee

Dissolve Royal Lemon Gelatin in boiling water. Add coffee which has been very carefully strained from any coffee grounds. Pour into mould; chill until firm. Serve with sweetened whipped cream. Serves 6.

Jellied Custard

Tomato Jelly Salad

1 package Royal Lemon Gelatin
1⅔ cups strained tomato juice
¼ cup vinegar
1 teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon cloves
1 teaspoon onion juice
¼ teaspoon paprika

Heat tomato juice to boiling, and pour over Royal Lemon Gelatin. Stir until thoroughly dissolved; add vinegar and seasonings. Pour into moulds. Serve with mayonnaise on lettuce leaves. Serves 6.

Orange Charlotte Russe

1 package Royal Lemon Gelatin
2 cups boiling water
½ teaspoon salt
1 cup orange juice
Sections of pulp from 2 oranges well drained from juice
1 cup cream, whipped

Dissolve Royal Lemon Gelatin and salt in boiling water. Add orange juice. Cool by setting bowl in pan of very cold water until mixture begins to thicken. Beat with egg beater until light and frothy. Fold in whipped cream and sections of orange pulp free from any skin. Place in mould and chill thoroughly.

If desired, the mould may be decorated with the orange sections, instead of moulding them in the dessert. Serves 10.

Jellied Custard

1 package Royal Lemon Gelatin
1 cup boiling water
1 egg
¼ cup sugar
¼ teaspoon salt
2 cups milk

Make a soft custard of the last four ingredients as follows:—Beat egg slightly, add sugar and salt; mix well. Pour on milk and cook in double boiler stirring until it thickens sufficiently to coat the spoon. Cool.

Dissolve Royal Lemon Gelatin in boiling water. Cool; when it begins to thicken, add the custard; pour into moulds. Chill until firm. Serve with Fruit Sauce.

For variation, add ½ cup any preserved fruit with the custard, using the syrup drained from the fruit as a sauce. Serves 12.

Apricot Whip

1 package Royal Lemon or Orange Gelatin
1 cup boiling water
⅛ teaspoon salt
¾ cup apricot pulp
½ cup apricot juice

Dissolve Royal Gelatin in boiling water; add salt, apricot pulp and juice and chill by setting in cracked ice or very cold water. When almost set, beat with egg beater until stiff enough to hold its shape. Pile lightly in sherbet glasses lined with lady fingers or in small moulds and chill until firm.

Canned, sweetened, fresh or stewed apricots may be used. Serves 6.

Sunshine Salad

1 package Royal Lemon Gelatin
1 cup boiling water
1 cup canned grated pineapple well drained from juice
1 cup cold water
1 cup grated carrot

Dissolve Royal Lemon Gelatin in boiling water; add cold water. Chill until it begins to thicken. Add grated carrot and pineapple. Chill in small moulds until firm. Serve on lettuce with mayonnaise. This is particularly good for children. Serves 6.

Pineapple Marshmallow Jelly

1 package Royal Lemon Gelatin
1 package Royal Cherry Gelatin
2 cups boiling water
2 cups cold water
6 slices canned pineapple, diced
12 marshmallows, cut in small pieces

Dissolve Royal Lemon and Cherry Gelatins in boiling water; add cold water and cool; add fruit, drained from juice, and marshmallows. Chill, stirring occasionally while thickening to prevent fruit from settling. When set, serve in sherbet glasses. Serves 12.

Pineapple Bavarian Cream

1 package Royal Lemon Gelatin
1 cup boiling water
⅛ teaspoon salt
1 cup canned pineapple juice
1 cup grated pineapple
1 cup cream, whipped

Dissolve Royal Lemon Gelatin in boiling water; add salt and pineapple juice. Set in pan of cracked ice or very cold water and chill until mixture begins to thicken. Beat with egg beater until very frothy. Fold in grated pineapple and whipped cream. Blend well; place in moulds and chill. Serves 10.

Jellied Fudgy Apples

½ cup sugar
1 cup water
6 apples—peeled and cored
1 package Royal Lemon Gelatin
1 cup cold water
1 cup brown sugar
1 tablespoon butter
¼ cup milk

Boil together sugar and water for about 10 minutes. Add apples and cook until tender but not broken. When done, drain and arrange in one large or six small moulds. Measure boiling syrup, add boiling water to make one cup. Pour over Royal Lemon Gelatin and stir until dissolved. Add one cup cold water. Cool. Prepare fudge by boiling together brown sugar, butter and milk to 238° F., or until a soft ball forms when tested in cold water. Fill centers of apples with fudge mixture. When it has cooled, pour gelatin mixture over apples to fill mould. Chill until firm. Serve with Whipped Cream.

½ cup chopped walnuts or pecans may be added to fudge mixture if desired. Serves 6.

Cherry Angelica

1 package Royal Lemon Gelatin
1 cup boiling water
1 cup cold water
10 maraschino cherries, chopped fine
⅔ cup angelica, chopped fine

Dissolve Royal Lemon Gelatin in boiling water; add cold water. Chill; when mixture begins to thicken, stir in cherries and angelica. Pour into moulds and chill until firm or line the moulds as follows:—Set moulds in pan of cracked ice. Pour in small amount of cold but still liquid Royal Gelatin. Tip and turn moulds to coat entire surface with the mixture. Arrange on this very thin strips of angelica and bits of cherries to form a design. Add remainder of gelatin mixture, carefully so design will not be disturbed. When all is added, chill until firm. Serves 6.

Pineapple Marshmallow Jelly

Royal Orange

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.

Apple and Orange Squares

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.

Plain Orange