Four Easy Ways of Preparing Royal Fruit Flavored Gelatins
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.
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.
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.
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.
Royal
Strawberry
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.
Strawberry Layers
Royal Cherry
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.
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.
Royal
Raspberry
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.
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.
Plain Raspberry Gelatin