1 package Royal Strawberry or Cherry Gelatin
1 cup boiling water 1 cup stewed or canned fruit juices
1½ cups mixed stewed or canned fruit (peaches, pears, prunes, apricots or any combination desired)
Dissolve Royal Strawberry or Cherry Gelatin in boiling water; add fruit juice. Cool; when it begins to thicken slightly, add fruit cut into pieces. Mould in large or individual moulds. Chill until very firm. If large mould is used the whole fruits, stoned, make a very attractive dish. Raisins instead of prunes, make a good combination with the other fruits. Serves 6.
WHIPPED
Strawberry Whip
To make Royal Whips prepare as for plain or clear jellies. Chill in bowl, preferably metal, either by setting in cool place or in pan of cracked ice or very cold water. When almost set, like molasses or honey, place in pan of cracked ice so gelatin will continue to thicken while beating. Whip, using rotary egg beater, until gelatin is frothy and thick enough to hold its shape, like whipped cream. Pile into sherbet glasses or turn into mould and chill.
Banana Fluff
1 package Royal Lemon Gelatin
1 cup boiling water
3 or 4 ripe bananas
Add boiling water to Royal Lemon Gelatin. Rub bananas thru a sieve; add to Royal Lemon Gelatin and cool. When almost set, place in bowl in pan of cracked ice or very cold water; beat with egg beater to very stiff froth. Pile lightly in glasses. Serve at once or chill until ready to serve. Serves 8.
Royal Fruit Whip