PLAIN

Plain or clear Royal gelatins are most easily made. Simply put contents of one package in bowl; add one cup boiling water and stir until thoroughly dissolved. Add one cup cold water, stir. Pour into mould and put in cool place to stiffen. Serve cold either plain, with sweetened whipped cream or with any sauce desired.

Fruit Gelatin Sauce

1 package Royal Fruit Flavored Gelatin (any flavor)
1 cup boiling water
2 cups cold water

Dissolve Royal Gelatin in boiling water; add cold water. Chill until it begins to thicken and serve on puddings, custards or ice cream.

Custard Sauce

2 cups milk, scalded
2 egg yolks
¼ cup sugar
⅛ teaspoon salt
½ teaspoon flavoring

Beat egg yolks slightly, add sugar and salt. Add milk slowly, stirring constantly. Cook in double boiler, stirring until thick enough to coat spoon. Chill and add flavoring. If curdled, beat with egg beater until smooth. Flavor with lemon, orange, vanilla or bitter almond according to Royal Gelatin on which served.

Fruit Sauce

½ cup sugar
1 tablespoon flour
1 cup crushed fruit (strawberries, raspberries, black berries, red currants, peaches, apricots or cherries)
Few grains salt
¼ cup boiling water

Mix sugar and flour and salt. Slowly stir in boiling water. Boil about 5 minutes; chill and add crushed fruit. Serve cold on any cream Royal Fruit Flavored Gelatin dessert.