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