For variation, add ½ cup any preserved fruit with the custard, using the syrup drained from the fruit as a sauce. Serves 12.
Apricot Whip
1 package Royal Lemon or Orange Gelatin
1 cup boiling water
⅛ teaspoon salt
¾ cup apricot pulp
½ cup apricot juice
Dissolve Royal Gelatin in boiling water; add salt, apricot pulp and juice and chill by setting in cracked ice or very cold water. When almost set, beat with egg beater until stiff enough to hold its shape. Pile lightly in sherbet glasses lined with lady fingers or in small moulds and chill until firm.
Canned, sweetened, fresh or stewed apricots may be used. Serves 6.
Sunshine Salad
1 package Royal Lemon Gelatin
1 cup boiling water
1 cup canned grated pineapple well drained from juice
1 cup cold water
1 cup grated carrot
Dissolve Royal Lemon Gelatin in boiling water; add cold water. Chill until it begins to thicken. Add grated carrot and pineapple. Chill in small moulds until firm. Serve on lettuce with mayonnaise. This is particularly good for children. Serves 6.
Pineapple Marshmallow Jelly
1 package Royal Lemon Gelatin
1 package Royal Cherry Gelatin
2 cups boiling water
2 cups cold water
6 slices canned pineapple, diced
12 marshmallows, cut in small pieces