Three orangesRoyal Orange
Three oranges
Royal Orange
And in Royal Orange you will find an ideal flavor with which to serve fresh fruits.
Apricot Fruit Mould
1 package Royal Orange Gelatin1¾ cups apricot juice½ cup water½ cup canned apricots, sliced½ cup canned cherries, halved and stoned
Heatapricot juice to boiling. Pour over Royal Orange Gelatin and stir until dissolved. Add water. Chill until mixture begins to thicken, then fold in fruit well drained from juice. Pour into one large or eight small moulds and chill until firm. Serve with cream. Serves 8.
Rhubarb Royal
1 package Royal Orange Gelatin1 cup boiling water1 lb rhubarb1½ cups cold water½ cup sugar
Washrhubarb and cut into 1-inch pieces. Do not remove the skin. Place in shallow pan. Add ½ cup cold water to sugar and pour over rhubarb. Bake in slow oven (250° F.) until tender but unbroken. Baste occasionally with the syrup in the pan. Dissolve Royal Orange Gelatin in boiling water; add 1 cup cold water. Chill. Just as it begins to thicken fill eight small moulds ½ full, arrange rhubarb pieces on it and fill moulds with remainder of the gelatin. Chill until firm. Serve plain or with cream. Serves 8.
Royal Frozen Fruit Cup
1 package Royal Orange or Lemon Gelatin1 cup boiling water⅓ cup sugar1 cup shredded pineapple3 oranges cut in small piecesJuice from prepared fruit
DissolveRoyal Lemon or Orange Gelatin in boiling water; add sugar and cool. Measure juice from fruit, add water if necessary to make two cups; add to gelatin mixture. When thoroughly cold add fruit and turn into a freezer. Turn crank for 5 minutes only or until mixture is slightly thickened and fruit thoroughly chilled. Serve at once in sherbet or cocktail glasses garnished with maraschino cherries. Serves 6.
Pineapple Orange Charlotte
1 package Royal Orange Gelatin1 cup boiling water1 cup cold water1 egg white beaten stiffPineapple, fresh or canned, (grated)
DissolveRoyal Orange Gelatin in boiling water; add cold water. Set dish (metal preferred) in pan of cracked ice or very cold water; when almost set, whip with egg beater to very stiff froth. Fold in stiffly beaten egg white and continue to beat until mixture will hold its shape. Put 2 tablespoons of pineapple in the bottom of sherbet glasses and pile orange charlotte lightly and very high on the pineapple. Serve at once, or keep in cool place until ready to serve. Serves 12.
Apple and Orange Squares
1 package Royal Orange Gelatin1 cup boiling water1¼ cups cold tart apple sauce
DissolveRoyal Orange Gelatin in boiling water. Add the cold apple sauce and pour into a mould or shallow pan and chill until firm. Cut into squares and serve with top milk or cream. Serves 6. This is a new and delightful way to serve apple sauce and is especially popular with children.
Apple and Orange Squares
Apple and Orange Squares
Apple and Orange Squares
Peach Dessert
Peach Dessert
1 package Royal Orange Gelatin1 cup boiling water1 cup cold water1 can halved peaches
DissolveRoyal Orange Gelatin in boiling water; add cold water. Chill. Drain syrup from peaches. Place peaches with cut side down in muffin pans or individual moulds and pour over each the gelatin mixture to just cover the peaches. Chill until firm. When ready to serve turn out on plate; fill hollow of each peach with whipped cream. Serves 10.
Chocolate Soufflé
1 package Royal Orange or Lemon Gelatin¾ cup sugar1 cup boiling water3 egg whites3 squares unsweetened chocolate2 teaspoons vanilla extract
DissolveRoyal Orange or Lemon Gelatin and sugar in boiling water. Cool. Beat egg whites very stiff and dry. When gelatin mixture has become syrupy but not very thick, add gradually to egg whites, beating in after each addition. Add melted chocolate, beating in very thoroughly. Add vanilla. Set in pan of cracked ice or very cold water, and beat with spoon until thick enough to hold its shape. Place in a mould or angel cake tin and chill. Serve with whipped cream, sweetened and flavored with vanilla. Serves 8-10.
Orange Date Jelly
1 package Royal Orange Gelatin1 cup boiling water1 cup chopped dates1¼ cups cold water⅛ teaspoon salt
Cookdates in a double boiler with ¼ cup of the cold water until they are reduced to a paste. Cool. Dissolve Royal Orange Gelatin and salt in the boiling water. Add remainder of the cold water. Cool. When gelatin begins to thicken, mix in the date paste, pour into small moulds and return to chill. Serve with top milk or whipped cream. Serves 6.
Spanish Dessert
1 package Royal Orange or Lemon Gelatin1 cup boiling water2 cups milk½ cup sugar¼ teaspoon salt2 egg yolks2 egg whites⅓ cup maraschino cherries cut in small pieces⅓ cup candied pineapple cut in small pieces
Scaldmilk, sugar and salt in double boiler. Pour slowly onto slightly beaten egg yolks, stirring continually. Return to double boiler and cook until mixture thickens and forms coating on spoon. Cool. Dissolve Royal Orange or Lemon Gelatin in boiling water; cool. Set in pan of ice or very cold water and stir until mixture begins to thicken. Add cold custard mixture and stiffly beaten egg whites. Beat until thick as whipped cream. Fold in fruit. Pile into sherbet glasses or mould in small forms; chill until firm. Serve with whipped cream. If desired ⅓ cup chopped nuts or 3 tablespoons candied orange peel, cut in very small pieces, may also be added. Serves 8.
Royal Cocoanut Cream
1 package Royal Orange or Lemon Gelatin1 cup boiling water2 cups milk¼ cup sugar¼ teaspoon salt1 egg yolk1 cup grated cocoanut1 egg white
Makecustard by adding sugar and salt to egg yolk and mixing in the milk. Cook in double boiler stirring until custard thickens; then set aside to cool. Dissolve Royal Orange or Lemon Gelatin in boiling water; cool; set in pan of ice or cold water. When, dessert begins to thicken, beat in cold custard, cocoanut and beaten egg white. Pour into moulds and chill. Serve plain or with milk or cream. Serves 8.
Plain Orange
Plain Orange
Plain Orange