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