Strawberry Snow Pudding

1 package Royal Strawberry Gelatin
1 tablespoon sugar
1 cup boiling water
½ cup cold water
2 egg whites

Dissolve Royal Strawberry Gelatin and sugar in boiling water. Add cold water and chill until mixture begins to thicken. When almost set, whip with egg beater. When light and frothy, add egg whites beaten stiff. Continue to beat until mixture holds shape. Pile into sherbet glasses or place in moulds and chill. Serve with custard sauce. Serves 8.

Strawberry Mousse

1 package Royal Strawberry Gelatin
⅓ cup sugar
⅛ teaspoon salt
1 cup boiling water
1½ cups cold water
1 teaspoon lemon juice
2 cups strawberries, crushed
1 cup cream, whipped

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

Dissolve Royal Strawberry Gelatin in boiling water. Add pineapple juice and chill until mixture becomes thick. Whip with egg beater until frothy. Fold in cream and fruit. Pile into parfait glasses. Serve cold and garnished with unhulled strawberries. Serves 10.

Royal Cherry

Delicious sun-ripened cherries yield their juices that this wonderful flavor may be possible. While there are innumerable desserts devised for Cherry, with a flavor so delicate and a color so beautiful you may perhaps find Royal Cherry at its best served plain.

Cherry Sponge

1 package Royal Cherry Gelatin
1 cup boiling water
1 cup cold water
2 egg whites stiffly beaten

Dissolve Royal Cherry Gelatin in boiling water; add cold water. Chill until it becomes very thick but not set. Whip with egg beater in a metal bowl, surrounded with cracked ice or very cold water, until frothy and very thick. Whip in stiffly beaten whites until well blended. Put into moulds or serving glasses and chill until firm. Garnish with Maraschino Cherries. Serves 10.

Cherry Cream Parfait

1 package Royal Cherry Gelatin
1 cup boiling water
1 cup cold water
¼ cup cream, whipped
Few grains salt

Dissolve Royal Cherry Gelatin in boiling water; add cold water. Fill parfait glasses about ½ full, using only ⅔ of Royal Cherry Gelatin. Chill until firm. When remaining ⅓ begins to thicken, whip with egg beater to a stiff froth. When very stiff beat in stiffly whipped cream, to which the few grains of salt have been added. Pile lightly on top of plain Royal Cherry Gelatin in the glasses. Serves 6.

Cherry Monticello

2 packages Royal Cherry Gelatin
⅛ teaspoon salt
2 cups boiling water
2 cups cold water
¼ cup cream, whipped

Dissolve 1 package Royal Cherry Gelatin in one cup boiling water; add 1 cup cold water. Chill in bowl until firm. Dissolve other package Royal Cherry Gelatin and salt in one cup boiling water; add one cup cold water. Chill until it thickens but is not set. Whip to stiff froth with a rotary egg beater in metal bowl surrounded with cracked ice or very cold water. Fold in whipped cream and mix well. Pour into large ring mould and chill until very firm.

To serve: Remove cream mixture from ring mould and heap up center with spoonfuls of the plain Royal Cherry Gelatin. Serves 10 to 12.

Almond Fruit Mould

1 package Royal Cherry Gelatin
1 cup boiling water
1 cup cold water
2 or 3 halves of canned pears, sliced
½ cup white grapes, halved and seeded
¼ cup blanched almonds, halved

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.