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