ROYAL DESSERTS

And other tempting suggestions for serving R O Y A L QUICK SETTING G E L A T I N

ROYAL CHOCOLATE & ROYAL VANILLA PUDDINGS

One "whiff" tells you whether your gelatin is in-ferior quality or Grade" A"

BEND over t h e bowl , a n d "whi f f 1 ' t h e r i s ing vapor. W i t h good q u a l i t y ge la t in , t h e odor wi l l be p u r e a n d w h o l e s o m e . F r o m Royal you' l l g e t a d e l i g h t f u l a r o m a t h a t ' s l ike t h e f ru i t i t se l f . Ge la t in , y o u see , c o m e s in d i f ferent grades . Royal u s e s o n l y t h e b e s t . . . t h e cos t ly grade " A . " T h a t ' s w h y i t never h a s a t race of t h a t d i sagreeable g l u e y s m e l l so o f t e n n o t i c e d in ordinary g e l a t i n s . And all Roya l f lavors are f u l l - b o d i e d — s o t r u e to t h e f r u i t y o u c a n ' t m i s t a k e t h e m . Seven flavors: S trawberry , Raspberry , Cherry, Orange , L i m e , L e m o n , P i n e a p p l e .

What a difference when you stir h o t water in Royal Gelat in . J u s t t h e pure, fragrant aroma of f ru i t !

Fresh! Fading . . . Almost Gone Fruit flavors fade out quickly. That ' s why Royal Gelat in is handled as a perishable food—rushed to grocers by rapid delivery sys tem. You get Royal fresh, wi th an abundance of real f ru i t flavor!

Copyright, 1933, by Standard Brands Incorporated 691 Washington St., New York,

R O Y A L G E L A T I N D E S S E R T S Apple D o w n Dil ly

1 package Royal Gelatin Dessert (lemon, pineapple or orange flavor)

1 cup boiling water 1 cup cold water V4 teaspoon vanilla extract 1 small, unpeeled red apple 6 marshmallows, Cut in quarters

Dissolve Royal Quick Setting Gelatin in boiling water; stir until completely dis-solved. Add cold water; add vanilla ex-tract. Chill. When mixture begins to thicken, grate unpeeled apple and add at once. Pour in mould; place a layer of cut marshmallows on top, pushing into gelatin just enough to coat them. Chill until firm. Unmould and garnish with pieces of maraschino cherries. Serves 6.

Strawberry Custard C r e a m 1 package Royal Gelatin Dessert

(strawberry flavor) 1 cup boiling water 3A cup cold water Vi cup evaporated milk

Dissolve Royal Quick Setting Gelatin in boiling water; add cold water. Cool and add evaporated milk; chill until thick, then whip until frothy and thick. Pour into mould; chill until firm. For animal shapes, use covered ice cream moulds, or chill in deep pan and cut out shapes with animal cookie cutter. Serves 6.

Frozen L i m e P u n c h 1 package Royal Gelatin Dessert

(lime flavor) % cup boiling water Yz cup sugar V3 cup cold water 3 cups dry ginger ale

Dissolve Royal Quick Setting Gelatin in boiling water. Boil sugar and cold water together 10 minutes. Add to gelatin mixture. Cool. Add ginger ale. Freeze in refrigerator tray 6 to 8 hours. Use for dessert or fruit cups. Makes 1 quart .

Raspberry A r g e n t i n e 1 package Royal Gelatin Dessert

(raspberry flavor) 1 cup boiling water 1 cup cold water Yz cup stewed prunes, cut in quarters 2 slices canned pineapple, cut in cubes Yx cup shredded, blanched almonds

Dissolve Royal Quick Setting Gelatin in boiling water, add cold water. Put half this mixture in a mould to Half fill; chill until firm. Chill remaining gelatin and when it begins to thicken add fruit and almonds. Pour on top of firm gelatin in mould. Chill until firm. Serves 6.

Cherry Sherry 1 package Royal Gelatin Dessert

(cherry flavor) 1 cup boiling water % cup cold water Yz cup cooking sherry

Dissolve Royal Quick Setting Gelatin in boiling water. Add cold water and cook-ing sherry. Mould and chill until firm. Serve as a dessert or as a garnish for other desserts. Serves 6.

Royal Fruit Cups: Combine Royal Gelatin (any flavor) with fruits, using gelatin cubed or chopped as a garnish on top of the "cocktail." Or cubed gelatin may be mixed with fruit, or it may be frozen in the form of a sorbet and added to mixed fruits. Serve very cold. Try these combinations:

1. Balls of cantaloupe and hopeydew melon with Frozen Lime. Puncfi or chopped lime gelatin dessert, 1, ;

2. Cubes of fresh $each or pear, grafpes, cubes of strawbebry gelatin dessert.

T ' 3. Slices of pear rir hoheydew melon,

blackberries, chopped raspberry or cherry gelatin dessert. - •

4. Layers of sliced 'peacfiBs and seedless white grapes, with cubes of orange gelatin dessert.

5. Slices of strawberries with slices of banana, topped with chopped straw-berry gelatin dessert.

6. Fresh sweet cherries, pitted, with sliced honeydew melon "and pears, cubes of lime gelatin dessert.

R O Y A L G E L A T I N S A L A D S Tomato Aspic Ring with

Cabbage Salad 1 package Royal Gelatin Dessert

(lemon flavor) 1 % cups strained tomato juice 1 teaspoon salt Vs teaspoon pepper V8 teaspoon cloves % teaspoon grate 1 onion Va teaspoon paprika % cup vinegar

Heat tomato juice to boiling; pour over Royal Quick Setting Gelatin and stir until

entirely dissolved. Add seasonings and vinegar. Pour into ring mould; chill until firm. Unmould and fill center with Cabbage Salad. Garnish with lettuce and mayonnaise. Serves 6.

Shrimp and Ripe Olive Salad 1 package Royal Gelatin Dessert

(lemon flavor) 1 cup boiling water 1 cup cold water V2 teaspoon salt 3A cup shrimps, cut in half lengthwise x/\ cup ripe olives, cut in circles 4 small slices canned pineapple

Dissolve Royal Gelatin in boiling water; add cold water and salt. When gelatin begins to thicken, add shrimps and olives. Fill four large-size individual moulds to within half inch of the top. Fit a slice of pineapple into each mould, pressing down into the gelatin just enough to cover. Chill until firm; serve with a garnish of lettuce and mayonnaise. Serves 4.

Carmine Salad 1 package Royal Gelatin Dessert

(lemon flavor) 1 cup boiling water 1 teaspoon salt 1 tablespoon vinegar

1 cup cold water 4 tablespoons grated raw beet 3/i cup raw spinach, coarsely cut V3 cup celery, cut fine

Dissolve Royal Quick Setting Gelatin in boiling water; add salt, vinegar and cold water. Chill until it begins to thicken then add vegetables. Pour into mould; chill until firm. Serves 6.

Spanish Salad 1 package Royal Gelatin Dessert

(lime flavor) 1 cup boiling water

teaspoon salt y2 cup cold water V2 cup mayonnaise 11/2 cups canned grapefruit pulp,

well drained 1 tablespoon minced green pepper 1 tablespoon minced pimiento

Dissolve Royal Quick Setting Gelatin in boiling water; add salt and cold water. Chill until it begins to thicken, then mix in mayonnaise and remaining ingred-ients. Mould and chill until firm. Serve on lettuce; garnish with water cress. Canned or fresh grapefruit may be used. Serves 8.

Texas Salad 1 package Royal Gelatin Dessert

(lemon flavor) 1 cup boiling water Vfc cup cold water 4 tablespoons lemon juice lA teaspoon salt 1 cup diced celery 1 cup diced unpeeled red apple

cup seedless raisins 1/2 cup American cheese, cubed

Dissolve Royal Quick Setting Gelatin i t boiling water; add cold water, lemo n juice and salt. Chill until mixture begi to thicken; fold in remaining ingredients; mould and chill. Serves 6.

Orange Date Salad 1 package Royal Gelatin Dessert

(orange flavor) 1 cup boiling water X cup cold water 1 tablespoon lemon juice

teaspoon salt V2 cup orange sections,

free from all skin 2 tablespoons dates, cut in strips

Dissolve Royal Quick Setting Gelatin in boiling water . Add cold water, lemon juice and salt; chill. When quite thick, add orange sections and dates. Mould in individual moulds or a square pan. Serves 8.

R O Y A L P U D D I N G S Royal Chocolate and Vanilla Puddings are equal in flavor and texture to the best home-made puddings—and much easier to prepare! To make, you just add cold milk and bring to a boil. And these de-licious puddings are unusually wholesome and nutritious, for they are made with arrowroot, which digests more easily and more completely than other forms of starch.

Royal Puddings are ideal desserts for children. They make delicious quick fillings for pies, cakes, eclairs, and are an economical base for home-made ice creams and frozen desserts.

Delicious Ways to Serve Royal Pud-d i n g s : You'll like Royal Vanilla Pud-ding served with fruits (fresh, canned or stewed) as a garnish or a sauce; or mix the fruits with the pudding after it has been cooked. Butterscotch, caramel or choco-late sauce is delicious poured over indi-vidual moulds of the pudding. And for something different t ry browned almonds or other chopped nuts sprinkled on top; or use Royal Gelatin Dessert, chopped or cubed, as a garnish.

Fill sherbet or parfait glasses with alter-nate spoonfuls of Royal Vanilla Pudding and Royal Chocolate Pudding to make another tempting dessert.

Ways to Vary Royal Puddings Floating Island — Chocolate or Vani l la : Prepare 1 package of Royal Pudding using 3 cups milk. Pour into dish, or half fill sherbet glasses and chill. Before serving, top with a large spoonful of meringue or whipped cream. The meringue may be flavored with grated lemon or orange rind for the Vanilla Pud-ding, and topped with a cube of currant or other red jelly.

Custard S a u c e : Prepare 1 package Royal Vanilla Pudding, using 3 cups milk. Chill. Use as pudding sauce or Royal Gelatin Desserts, Royal Chocolate Pud-ding, or any other dessert desired.

Boston and Washington Cream Pie: Prepare 1 package Royal Pudding as directed; cool. Use as filling between two layers of sponge cake. Sprinkle pow-dered sugar on top of cake; serve in pie-

shaped pieces. Boston Cream Pie is made with Vanilla Pudding and Wash-ington Cream Pie with Chocolate Pud-ding.

Chocolate or Vanilla Cream Pie: Prepare 1 package Royal Chocolate or Vanilla Pudding as directed. Cool. Pour into cold baked pastry shell. Top with meringue or whipped cream.

Chocolate Cake Filling: Mix 1 pack-age Royal Chocolate Pudding with 1 cup milk in sauce pan. Bring to boil, over a very low fire, stirring constantly. Re-move from fire, add 1 cup sugar and 1 tablespoon butter. Cool and spread be-tween layers of cake just before serving.

Chocolate or Vanilla Ice Cream 1 package Royal Chocolate or

Vanilla Pudding 2 cups milk V2 cup granulated sugar 1 cup cream, whipped

Mix Royal Chocolate or Vanilla Pudding with milk; bring to boil, stirring con-stantly. Remove from fire; add sugar. When pudding is cold, whip from 1 to 1 y i cups cream and add to pudding. Freeze in mechanical refrigerator 3 to 4 hours, or in ordinary ice cream freezer. Makes about 1 quart.

7 Fruit Flavored Gelatins including the new

Pineapple

Try these new Royal Puddings, made with healthful arrowroot