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.