Dissolve Royal Cherry Gelatin in boiling water; add cold water. When it just begins to thicken, pour small amount in large mould. Allow to set. Arrange pieces of fruit and nuts in desired position, to form a design. Add more gelatin mixture to cover and chill until firm. Mix remaining fruit and nuts with rest of thickened gelatin and pour into mould. Chill until firm. Serves 6.
Prunes in Jelly
⅓ lb. prunes
1 cup boiling water
1 package Royal Cherry Gelatin
Wash prunes; soak in 1½ to 2 cups water overnight or for several hours and boil in same water until tender. Cut in halves; remove pits. Dissolve Royal Cherry Gelatin in boiling water. Measure prune liquid, and add water to make 1 cup. Add this and prunes to gelatin mixture. Pour into mould and chill until firm. Stir occasionally while thickening to prevent prunes from settling. Serves 6.
Royal
Raspberry
And here is the deservedly popular raspberry. Your selection is bound to be Royal Raspberry, if you wish to serve a rich and distinctive dessert.
Raspberry Concord Parfait
1 package Royal Raspberry Gelatin
1 cup boiling water
½ cup grape juice
½ cup cold water
Dissolve Royal Raspberry Gelatin in boiling water; add grape juice and cold water. Set in pan of ice or very cold water and when almost set, whip with rotary egg beater until very light and thick. Pile into parfait glasses or turn into moulds and chill until ready to serve. Serves 10.