Dissolve Royal Strawberry Gelatin, sugar and salt in boiling water. Add cold water. Cool by setting in pan of ice or very cold water. When mixture begins to thicken, beat with egg beater until frothy. Add lemon juice, fruit and cream. Pour into a mould; cover and seal tightly. Bury in two parts of ice and one part salt. Allow to stand for 3 hours. Serves 10.
Ribbon Jelly
1 package Royal Strawberry Gelatin
1 package Royal Lemon Gelatin
2 cups boiling water
2 cups cold water
⅓ cup cream, sweetened and whipped
Put contents of 2 packages Royal Gelatin in large bowl. Dissolve in boiling water; mix thoroughly; add cold water; cool. When very thick but not set, draw cream through Royal Gelatin mixture, a little at a time, using fork or wire whisk. Do not beat. This will give a marbled appearance. Chill until firm. Serves 12.
Strawberry Layers
(A delightful dessert for a child’s party)
1 package Royal Strawberry Gelatin
1 cup boiling water
1 cup cold water
2 teaspoons lemon juice
⅛ teaspoon salt
Strawberry jam
Small cup cakes or sponge cake
Dissolve Royal Strawberry Gelatin in boiling water; add cold water, lemon juice and salt. Pour into individual moulds to depth of about ½ inch. Chill until firm. Cut cakes in small rounds, about ¼ inch thick. Spread with jam. Place one layer of cake on firm gelatin in each mould; fill with gelatin and chill until firm. Serves 6.
Pineapple Strawberry Bisque
1 package Royal Strawberry Gelatin
1 cup boiling water
1 cup canned pineapple juice
1 cup cream, whipped
½ cup pineapple, diced
½ cup strawberries, crushed