JELLIED FRUITS
JELLIED FRUITS
Royal Fruit Compote
Royal Fruit Compote
Royal Fruit Compote
To mouldfruits in Royal Fruit Flavored Gelatin, drain fruit well before moulding. Add to cold gelatin mixture, turn into mould and chill. Stir occasionally while gelatin is stiffening to prevent the fruit from settling—or chill Royal Fruit Flavored Gelatin mixture only until it begins to thicken, then mix in the fruit; turn into mould and chill. To mould fruit in design use cold liquid Royal Gelatin. Set mould to be decorated in pan of cracked ice or cold water. Pour in enough Gelatin mixture to form a thin coating on bottom and on sides of mould. To coat sides, tip the mould slowly to allow jelly to set. When firm, arrange fruit in desired position, add carefully, more cold Royal Gelatin a little at a time to cover fruit; chill; when firm add more fruit, then more gelatin and chill. Continue until mould is filled.
Royal Fruit Compote
1 package Royal Strawberry or Cherry Gelatin1 cup boiling water 1 cup stewed or canned fruit juices1½ cups mixed stewed or canned fruit (peaches, pears, prunes, apricots or any combination desired)
DissolveRoyal Strawberry or Cherry Gelatin in boiling water; add fruit juice. Cool; when it begins to thicken slightly, add fruit cut into pieces. Mould in large or individual moulds. Chill until very firm. If large mould is used the whole fruits, stoned, make a very attractive dish. Raisins instead of prunes, make a good combination with the other fruits. Serves 6.