To make Royal Whips prepare as for plain or clear jellies. Chill in bowl, preferably metal, either by setting in cool place or in pan of cracked ice or very cold water. When almost set, like molasses or honey, place in pan of cracked ice so gelatin will continue to thicken while beating. Whip, using rotary egg beater, until gelatin is frothy and thick enough to hold its shape, like whipped cream. Pile into sherbet glasses or turn into mould and chill.

Banana Fluff

1 package Royal Lemon Gelatin
1 cup boiling water
3 or 4 ripe bananas

Add boiling water to Royal Lemon Gelatin. Rub bananas thru a sieve; add to Royal Lemon Gelatin and cool. When almost set, place in bowl in pan of cracked ice or very cold water; beat with egg beater to very stiff froth. Pile lightly in glasses. Serve at once or chill until ready to serve. Serves 8.

Royal Fruit Whip

1 package Royal Strawberry Gelatin
1 cup boiling water
1 cup canned cherry juice
1 cup canned white cherries stoned and cut in pieces
6 marshmallows, cut in pieces

Dissolve Royal Strawberry Gelatin in boiling water. Add cherry juice. Set bowl in cracked ice and when mixture is almost set, beat with egg beater to stiff froth. Fold in fruit and marshmallows. Serve at once or turn into moulds and chill. Serves 12.