Royal fruit gelatin suggestions

by Royal Baking Powder Company

1 package Royal Lemon Gelatin
1½ cups clear meat stock or bouillon
¼ cup vinegar or lemon juice
1 teaspoon salt
¼ teaspoon paprika
⅛ teaspoon pepper
½ teaspoon onion juice
2 cups cooked vegetables well drained—Peas, carrots and string beans cut into strips, and potatoes diced

Dissolve Royal Lemon Gelatin in boiling meat stock or bouillon. Add vinegar and seasonings. Cool. When it begins to thicken, add prepared vegetables and turn into Royal Baking Powder tins or small moulds. Remove from moulds and serve on lettuce with mayonnaise. Serves 6.

Pineapple Jelly and Fruit Salad

1 package Royal Lemon Gelatin
1 cup boiling water
1 cup canned pineapple juice

Dissolve Royal Lemon Gelatin in boiling water. Add pineapple juice. Turn into shallow square pan which has been rinsed in cold water; chill until firm. Cut into cubes and toss lightly together with fruit prepared for salad. Serve with cream mayonnaise on lettuce. Serves 6.

JELLIED FRUITS

Royal Fruit Compote

To mould fruits in Royal Fruit Flavored Gelatin, drain fruit well before moulding. Add to cold gelatin mixture, turn into mould and chill. Stir occasionally while gelatin is stiffening to prevent the fruit from settling—or chill Royal Fruit Flavored Gelatin mixture only until it begins to thicken, then mix in the fruit; turn into mould and chill. To mould fruit in design use cold liquid Royal Gelatin. Set mould to be decorated in pan of cracked ice or cold water. Pour in enough Gelatin mixture to form a thin coating on bottom and on sides of mould. To coat sides, tip the mould slowly to allow jelly to set. When firm, arrange fruit in desired position, add carefully, more cold Royal Gelatin a little at a time to cover fruit; chill; when firm add more fruit, then more gelatin and chill. Continue until mould is filled.

Royal Fruit Compote