Orange Date Jelly
1 package Royal Orange Gelatin
1 cup boiling water
1 cup chopped dates
1¼ cups cold water
⅛ teaspoon salt
Cook dates in a double boiler with ¼ cup of the cold water until they are reduced to a paste. Cool. Dissolve Royal Orange Gelatin and salt in the boiling water. Add remainder of the cold water. Cool. When gelatin begins to thicken, mix in the date paste, pour into small moulds and return to chill. Serve with top milk or whipped cream. Serves 6.
Spanish Dessert
1 package Royal Orange or Lemon Gelatin
1 cup boiling water
2 cups milk
½ cup sugar
¼ teaspoon salt
2 egg yolks
2 egg whites
⅓ cup maraschino cherries cut in small pieces
⅓ cup candied pineapple cut in small pieces
Scald milk, sugar and salt in double boiler. Pour slowly onto slightly beaten egg yolks, stirring continually. Return to double boiler and cook until mixture thickens and forms coating on spoon. Cool. Dissolve Royal Orange or Lemon Gelatin in boiling water; cool. Set in pan of ice or very cold water and stir until mixture begins to thicken. Add cold custard mixture and stiffly beaten egg whites. Beat until thick as whipped cream. Fold in fruit. Pile into sherbet glasses or mould in small forms; chill until firm. Serve with whipped cream. If desired ⅓ cup chopped nuts or 3 tablespoons candied orange peel, cut in very small pieces, may also be added. Serves 8.
Royal Cocoanut Cream
1 package Royal Orange or Lemon Gelatin
1 cup boiling water
2 cups milk
¼ cup sugar
¼ teaspoon salt
1 egg yolk
1 cup grated cocoanut
1 egg white
Make custard by adding sugar and salt to egg yolk and mixing in the milk. Cook in double boiler stirring until custard thickens; then set aside to cool. Dissolve Royal Orange or Lemon Gelatin in boiling water; cool; set in pan of ice or cold water. When, dessert begins to thicken, beat in cold custard, cocoanut and beaten egg white. Pour into moulds and chill. Serve plain or with milk or cream. Serves 8.
