1 package Royal Lemon Gelatin
1⅔ cups strained tomato juice
¼ cup vinegar
1 teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon cloves
1 teaspoon onion juice
¼ teaspoon paprika
Heat tomato juice to boiling, and pour over Royal Lemon Gelatin. Stir until thoroughly dissolved; add vinegar and seasonings. Pour into moulds. Serve with mayonnaise on lettuce leaves. Serves 6.
Orange Charlotte Russe
1 package Royal Lemon Gelatin
2 cups boiling water
½ teaspoon salt
1 cup orange juice
Sections of pulp from 2 oranges well drained from juice
1 cup cream, whipped
Dissolve Royal Lemon Gelatin and salt in boiling water. Add orange juice. Cool by setting bowl in pan of very cold water until mixture begins to thicken. Beat with egg beater until light and frothy. Fold in whipped cream and sections of orange pulp free from any skin. Place in mould and chill thoroughly.
If desired, the mould may be decorated with the orange sections, instead of moulding them in the dessert. Serves 10.
Jellied Custard
1 package Royal Lemon Gelatin
1 cup boiling water
1 egg
¼ cup sugar
¼ teaspoon salt
2 cups milk
Make a soft custard of the last four ingredients as follows:—Beat egg slightly, add sugar and salt; mix well. Pour on milk and cook in double boiler stirring until it thickens sufficiently to coat the spoon. Cool.
Dissolve Royal Lemon Gelatin in boiling water. Cool; when it begins to thicken, add the custard; pour into moulds. Chill until firm. Serve with Fruit Sauce.