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.

This gelatin is also attractive if moulded plain, without whipping. If preferred, mould a layer of plain gelatin and when set add a layer of whipped gelatin and continue until all is used or mould in parfait glasses, half plain with top layers of the whipped gelatin.

Spiced Raisins in Jelly

1 package Royal Raspberry Gelatin
2 cups boiling water
1 tablespoon vinegar
1½ cups raisins
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon mace
¹/₁₆ teaspoon cloves

Dissolve Royal Raspberry Gelatin in 1 cup boiling water. Add vinegar. Cook raisins with spices in 1 cup boiling water until soft and puffed up. Add to gelatin mixture. Pour into moulds and chill. Stir occasionally while thickening to prevent raisins from settling. Serve plain as a relish. Serves 8.

Raspberry Bavarian Cream

1 package Royal Raspberry Gelatin
1 cup boiling water
¼ teaspoon salt
2 teaspoons lemon juice
1 cup cold water
½ cup cream, whipped

Dissolve Royal Raspberry Gelatin in boiling water; add salt; cold water and lemon juice. Set in pan of cracked ice or very cold water to cool. When it begins to thicken, beat in whipped cream until well blended. Turn into moulds or glasses and chill until firm. Serve with or without cream and crushed raspberries. Serves 8.

Raspberry Surprise

(Especially good for children)

1 package Royal Raspberry Gelatin
1 cup boiling water
1 cup cold water
3 sticks cinnamon candy (4-inch sticks)

Dissolve the candy in the boiling water and add to Royal Raspberry Gelatin. Stir until dissolved; add the cold water and cool. Line a mould with macaroons or arrowroot crackers and pour in gelatin as soon as it begins to thicken. Chill until firm. Serve with plain or whipped cream. Serves 6.

Raspberry Cinnamon “Oranges”

1 package Royal Raspberry Gelatin
4 sticks cinnamon candy (4-inch sticks)
1 cup boiling water
1 cup cold water
6 orange-peel cups

Cut oranges in half and with a teaspoon scoop out the pulp, being careful not to break the peel. Keep the cups in cold water until ready to use. Dissolve the candy in the boiling water and pour over the Royal Raspberry Gelatin. When gelatin has dissolved add the cold water. Pour into the orange cups which have been drained well and chill until firm. Cinnamon “Oranges” may also be moulded in small plain moulds if preferred. Serves 6.

Royal Fruit Flavored Gelatins are so adaptable that in nearly every case the flavor available at the time can be substituted in any of the foregoing recipes, for the flavor specified. However, selection of the flavor in each case has been made with an idea of its appropriateness to that combination of fruits or vegetables.

Perhaps the Royal Lemon is more suited to the making of salads than any of the other flavors. For this reason, some especially good salads and other recipes are added here for your selection.

Superior Salad

1 package Royal Lemon Gelatin
1 cup boiling water
1 cup cold water or canned pear juice
1 tablespoon vinegar or lemon juice
¼ teaspoon salt
3 to 4 halves canned pears cut in cubes
1 pimiento cut in small pieces
1 cream cheese

Dissolve Royal Lemon Gelatin in boiling water; add pear juice, salt and vinegar or lemon juice and cool. When mixture begins to thicken, add pears and pimiento. Soften cheese with a little milk or cream; season with salt and paprika. Fold into Gelatin mixture small pieces of cheese (about ½ teaspoon each). Turn into moulds and chill until firm. Serve on crisp lettuce with mayonnaise or French dressing. Pineapple used instead of pears, also makes a delicious salad. Serves 8.

Royal Ginger Fruit Salad

1 package Royal Lemon Gelatin
½ cup boiling water
1⅓ cup ginger ale
⅓ cup diced apples
⅓ cup chopped celery
3 slices canned pineapple cut in small pieces
⅓ cup chopped nut meats
¼ cup chopped crystallized ginger

Add boiling water to Royal Lemon Gelatin. Stir until entirely dissolved. Add ginger ale; chill until mixture begins to thicken. Then add other ingredients. Turn into a large or individual moulds; chill until firm. Serve on crisp lettuce leaves with mayonnaise. Serves 6. (The ginger and nuts may be omitted if preferred.)

Frozen Tomato Salad

1 package Royal Lemon Gelatin
4 cups tomato juice
2 tablespoons lemon juice
1½ teaspoons salt
⅛ teaspoon paprika
1 teaspoon onion juice
⅛ teaspoon cloves

Heat 1 cup tomato juice to boiling with salt and seasonings. Dissolve Royal Lemon Gelatin in hot tomato juice. Add remainder of juice and chill. Place in freezer. Turn crank about 8-10 minutes. Place in moulds and pack in ice and salt about ½ hour. Serve sliced on lettuce or water cress. Serves 8-10.

Blackberry Spread

1 package Royal Lemon Gelatin
1 cup boiling water
1¼ cups blackberry juice

Stew 2 cups blackberries with ½ cup cold water and ⅓ cup sugar until juice runs readily (8 to 10 minutes). Put through strainer to extract juice. Measure and add cold water, if necessary, to make 1¼ cups juice. Dissolve Royal Lemon Gelatin in boiling water; add blackberry juice. Pour into moulds or jelly glasses and chill until firm. Keep in cold place until ready to use. Serves 6.

Crème Orient

1 package Royal Lemon Gelatin
1 cup boiling water
1 cup canned pineapple juice
1 cup cream, whipped
¾ cup pineapple, diced
¼ cup preserved ginger chopped fine

Dissolve Royal Lemon Gelatin in boiling water; add pineapple juice and chill until thick but not set. Whip with egg beater until frothy. Add cream and fruit. Pile into sherbet glasses or large mould. Serve very cold. Serves 10.

Royal Plum Pudding

1 package Royal Lemon or Orange Gelatin
¼ teaspoon salt
1 cup boiling water
1⅓ cups cold water
¾ cup spice cake crumbs
¾ cup chopped walnuts
½ cup raisins
½ cup chopped prunes
¼ cup finely shredded citron
1 teaspoon grated orange peel

Dissolve Royal Gelatin and salt in boiling water. Add cake crumbs and cold water; mix thoroughly. Add remainder of ingredients and pour into pudding or fancy jelly moulds. Chill until firm. Serve with sweetened whipped cream, a marshmallow sauce or a soft custard, flavored with grated orange rind. This makes an excellent Christmas pudding. Serves 12.