Part 2

1 package Royal Strawberry or Cherry Gelatin 1 cup boiling water 1 cup stewed or canned fruit juices 1½ cups mixed stewed or canned fruit (peaches, pears, prunes, apricots or any combination desired)

Dissolve Royal 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.

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.

Royal Strawberry

_All the piquant deliciousness of the real strawberries is sealed in delectable Royal Strawberry._

_Strawberry Snow Pudding_

1 package Royal Strawberry Gelatin 1 tablespoon sugar 1 cup boiling water ½ cup cold water 2 egg whites

Dissolve Royal Strawberry Gelatin and sugar in boiling water. Add cold water and chill until mixture begins to thicken. When almost set, whip with egg beater. When light and frothy, add egg whites beaten stiff. Continue to beat until mixture holds shape. Pile into sherbet glasses or place in moulds and chill. Serve with custard sauce. Serves 8.

_Strawberry Mousse_

1 package Royal Strawberry Gelatin ⅓ cup sugar ⅛ teaspoon salt 1 cup boiling water 1½ cups cold water 1 teaspoon lemon juice 2 cups strawberries, crushed 1 cup cream, whipped

Dissolve Royal Strawberry Gelatin, sugar and salt in boiling water. Add cold water. Cool by setting in pan of ice or very cold water. When mixture begins to thicken, beat with egg beater until frothy. Add lemon juice, fruit and cream. Pour into a mould; cover and seal tightly. Bury in two parts of ice and one part salt. Allow to stand for 3 hours. Serves 10.

_Ribbon Jelly_

1 package Royal Strawberry Gelatin 1 package Royal Lemon Gelatin 2 cups boiling water 2 cups cold water ⅓ cup cream, sweetened and whipped

Put contents of 2 packages Royal Gelatin in large bowl. Dissolve in boiling water; mix thoroughly; add cold water; cool. When very thick but not set, draw cream through Royal Gelatin mixture, a little at a time, using fork or wire whisk. Do not beat. This will give a marbled appearance. Chill until firm. Serves 12.

_Strawberry Layers_

(_A delightful dessert for a child’s party_)

1 package Royal Strawberry Gelatin 1 cup boiling water 1 cup cold water 2 teaspoons lemon juice ⅛ teaspoon salt Strawberry jam Small cup cakes or sponge cake

Dissolve Royal Strawberry Gelatin in boiling water; add cold water, lemon juice and salt. Pour into individual moulds to depth of about ½ inch. Chill until firm. Cut cakes in small rounds, about ¼ inch thick. Spread with jam. Place one layer of cake on firm gelatin in each mould; fill with gelatin and chill until firm. Serves 6.

_Pineapple Strawberry Bisque_

1 package Royal Strawberry Gelatin 1 cup boiling water 1 cup canned pineapple juice 1 cup cream, whipped ½ cup pineapple, diced ½ cup strawberries, crushed

Dissolve Royal Strawberry Gelatin in boiling water. Add pineapple juice and chill until mixture becomes thick. Whip with egg beater until frothy. Fold in cream and fruit. Pile into parfait glasses. Serve cold and garnished with unhulled strawberries. Serves 10.

Royal Cherry

_Delicious sun-ripened cherries yield their juices that this wonderful flavor may be possible. While there are innumerable desserts devised for Cherry, with a flavor so delicate and a color so beautiful you may perhaps find Royal Cherry at its best served plain._

_Cherry Sponge_

1 package Royal Cherry Gelatin 1 cup boiling water 1 cup cold water 2 egg whites stiffly beaten

Dissolve Royal Cherry Gelatin in boiling water; add cold water. Chill until it becomes very thick but not set. Whip with egg beater in a metal bowl, surrounded with cracked ice or very cold water, until frothy and very thick. Whip in stiffly beaten whites until well blended. Put into moulds or serving glasses and chill until firm. Garnish with Maraschino Cherries. Serves 10.

_Cherry Cream Parfait_

1 package Royal Cherry Gelatin 1 cup boiling water 1 cup cold water ¼ cup cream, whipped Few grains salt

Dissolve Royal Cherry Gelatin in boiling water; add cold water. Fill parfait glasses about ½ full, using only ⅔ of Royal Cherry Gelatin. Chill until firm. When remaining ⅓ begins to thicken, whip with egg beater to a stiff froth. When very stiff beat in stiffly whipped cream, to which the few grains of salt have been added. Pile lightly on top of plain Royal Cherry Gelatin in the glasses. Serves 6.

_Cherry Monticello_

2 packages Royal Cherry Gelatin ⅛ teaspoon salt 2 cups boiling water 2 cups cold water ¼ cup cream, whipped

Dissolve 1 package Royal Cherry Gelatin in one cup boiling water; add 1 cup cold water. Chill in bowl until firm. Dissolve other package Royal Cherry Gelatin and salt in one cup boiling water; add one cup cold water. Chill until it thickens but is not set. Whip to stiff froth with a rotary egg beater in metal bowl surrounded with cracked ice or very cold water. Fold in whipped cream and mix well. Pour into large ring mould and chill until very firm.

To serve: Remove cream mixture from ring mould and heap up center with spoonfuls of the plain Royal Cherry Gelatin. Serves 10 to 12.

_Almond Fruit Mould_

1 package Royal Cherry Gelatin 1 cup boiling water 1 cup cold water 2 or 3 halves of canned pears, sliced ½ cup white grapes, halved and seeded ¼ cup blanched almonds, halved

Dissolve Royal Cherry Gelatin in boiling water; add cold water. When it just begins to thicken, pour small amount in large mould. Allow to set. Arrange pieces of fruit and nuts in desired position, to form a design. Add more gelatin mixture to cover and chill until firm. Mix remaining fruit and nuts with rest of thickened gelatin and pour into mould. Chill until firm. Serves 6.

_Prunes in Jelly_

⅓ lb. prunes 1 cup boiling water 1 package Royal Cherry Gelatin

Wash prunes; soak in 1½ to 2 cups water overnight or for several hours and boil in same water until tender. Cut in halves; remove pits. Dissolve Royal Cherry Gelatin in boiling water. Measure prune liquid, and add water to make 1 cup. Add this and prunes to gelatin mixture. Pour into mould and chill until firm. Stir occasionally while thickening to prevent prunes from settling. Serves 6.

Royal Raspberry

_And here is the deservedly popular raspberry. Your selection is bound to be Royal Raspberry, if you wish to serve a rich and distinctive dessert._

_Raspberry Concord Parfait_

1 package Royal Raspberry Gelatin 1 cup boiling water ½ cup grape juice ½ cup cold water

Dissolve Royal Raspberry Gelatin in boiling water; add grape juice and cold water. Set in pan of ice or very cold water and when almost set, whip with rotary egg beater until very light and thick. Pile into parfait glasses or turn into moulds and chill until ready to serve. Serves 10.

This gelatin is also attractive if moulded plain, without whipping. If preferred, mould a layer of plain gelatin and when set add a layer of whipped gelatin and continue until all is used or mould in parfait glasses, half plain with top layers of the whipped gelatin.

_Spiced Raisins in Jelly_

1 package Royal Raspberry Gelatin 2 cups boiling water 1 tablespoon vinegar 1½ cups raisins ¼ teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon mace 1/16 teaspoon cloves

Dissolve Royal Raspberry Gelatin in 1 cup boiling water. Add vinegar. Cook raisins with spices in 1 cup boiling water until soft and puffed up. Add to gelatin mixture. Pour into moulds and chill. Stir occasionally while thickening to prevent raisins from settling. Serve plain as a relish. Serves 8.

_Raspberry Bavarian Cream_

1 package Royal Raspberry Gelatin 1 cup boiling water ¼ teaspoon salt 2 teaspoons lemon juice 1 cup cold water ½ cup cream, whipped

Dissolve Royal Raspberry Gelatin in boiling water; add salt; cold water and lemon juice. Set in pan of cracked ice or very cold water to cool. When it begins to thicken, beat in whipped cream until well blended. Turn into moulds or glasses and chill until firm. Serve with or without cream and crushed raspberries. Serves 8.

_Raspberry Surprise_

(_Especially good for children_)

1 package Royal Raspberry Gelatin 1 cup boiling water 1 cup cold water 3 sticks cinnamon candy (4-inch sticks)

Dissolve the candy in the boiling water and add to Royal Raspberry Gelatin. Stir until dissolved; add the cold water and cool. Line a mould with macaroons or arrowroot crackers and pour in gelatin as soon as it begins to thicken. Chill until firm. Serve with plain or whipped cream. Serves 6.

_Raspberry Cinnamon “Oranges”_

1 package Royal Raspberry Gelatin 4 sticks cinnamon candy (4-inch sticks) 1 cup boiling water 1 cup cold water 6 orange-peel cups

Cut oranges in half and with a teaspoon scoop out the pulp, being careful not to break the peel. Keep the cups in cold water until ready to use. Dissolve the candy in the boiling water and pour over the Royal Raspberry Gelatin. When gelatin has dissolved add the cold water. Pour into the orange cups which have been drained well and chill until firm. Cinnamon “Oranges” may also be moulded in small plain moulds if preferred. Serves 6.

Royal Fruit Flavored Gelatins are so adaptable that in nearly every case the flavor available at the time can be substituted in any of the foregoing recipes, for the flavor specified. However, selection of the flavor in each case has been made with an idea of its appropriateness to that combination of fruits or vegetables.

Perhaps the Royal Lemon is more suited to the making of salads than any of the other flavors. For this reason, some especially good salads and other recipes are added here for your selection.

_Superior Salad_

1 package Royal Lemon Gelatin 1 cup boiling water 1 cup cold water or canned pear juice 1 tablespoon vinegar or lemon juice ¼ teaspoon salt 3 to 4 halves canned pears cut in cubes 1 pimiento cut in small pieces 1 cream cheese

Dissolve Royal Lemon Gelatin in boiling water; add pear juice, salt and vinegar or lemon juice and cool. When mixture begins to thicken, add pears and pimiento. Soften cheese with a little milk or cream; season with salt and paprika. Fold into Gelatin mixture small pieces of cheese (about ½ teaspoon each). Turn into moulds and chill until firm. Serve on crisp lettuce with mayonnaise or French dressing. Pineapple used instead of pears, also makes a delicious salad. Serves 8.

_Royal Ginger Fruit Salad_

1 package Royal Lemon Gelatin ½ cup boiling water 1⅓ cup ginger ale ⅓ cup diced apples ⅓ cup chopped celery 3 slices canned pineapple cut in small pieces ⅓ cup chopped nut meats ¼ cup chopped crystallized ginger

Add boiling water to Royal Lemon Gelatin. Stir until entirely dissolved. Add ginger ale; chill until mixture begins to thicken. Then add other ingredients. Turn into a large or individual moulds; chill until firm. Serve on crisp lettuce leaves with mayonnaise. Serves 6. (The ginger and nuts may be omitted if preferred.)

_Frozen Tomato Salad_

1 package Royal Lemon Gelatin 4 cups tomato juice 2 tablespoons lemon juice 1½ teaspoons salt ⅛ teaspoon paprika 1 teaspoon onion juice ⅛ teaspoon cloves

Heat 1 cup tomato juice to boiling with salt and seasonings. Dissolve Royal Lemon Gelatin in hot tomato juice. Add remainder of juice and chill. Place in freezer. Turn crank about 8-10 minutes. Place in moulds and pack in ice and salt about ½ hour. Serve sliced on lettuce or water cress. Serves 8-10.

_Blackberry Spread_

1 package Royal Lemon Gelatin 1 cup boiling water 1¼ cups blackberry juice

Stew 2 cups blackberries with ½ cup cold water and ⅓ cup sugar until juice runs readily (8 to 10 minutes). Put through strainer to extract juice. Measure and add cold water, if necessary, to make 1¼ cups juice. Dissolve Royal Lemon Gelatin in boiling water; add blackberry juice. Pour into moulds or jelly glasses and chill until firm. Keep in cold place until ready to use. Serves 6.

_Crème Orient_

1 package Royal Lemon Gelatin 1 cup boiling water 1 cup canned pineapple juice 1 cup cream, whipped ¾ cup pineapple, diced ¼ cup preserved ginger chopped fine

Dissolve Royal Lemon Gelatin in boiling water; add pineapple juice and chill until thick but not set. Whip with egg beater until frothy. Add cream and fruit. Pile into sherbet glasses or large mould. Serve very cold. Serves 10.

_Royal Plum Pudding_

1 package Royal Lemon or Orange Gelatin ¼ teaspoon salt 1 cup boiling water 1⅓ cups cold water ¾ cup spice cake crumbs ¾ cup chopped walnuts ½ cup raisins ½ cup chopped prunes ¼ cup finely shredded citron 1 teaspoon grated orange peel

Dissolve Royal Gelatin and salt in boiling water. Add cake crumbs and cold water; mix thoroughly. Add remainder of ingredients and pour into pudding or fancy jelly moulds. Chill until firm. Serve with sweetened whipped cream, a marshmallow sauce or a soft custard, flavored with grated orange rind. This makes an excellent Christmas pudding. Serves 12.

ENTERTAINMENTS

Belinda is that lovely lucky creature, the young matron of to-day, setting up housekeeping, not as a daily task, but as a comradely affair. Gone are the walls that used to separate the generations. Belinda is firm friends with her grandmother, and her mother is her clever contemporary. Together they face the world with a friendly affectionate dignity, a reasonable freedom and a healthy ease, that banishes boredom,—lengthens life.

Gone, too, are the cumbrous clumsy methods of housekeeping—basement kitchens, hods of coal, oil lamps and 24-hour bread.... Vanished with the high bicycles and Waspwaists of the “Gay Nineties.”

But the spirit of home-making, the desire to build a pleasant place, and welcome those you love within its walls—remains the same to-day as it has been forever.

That welcoming hearth-warming spirit of unflustered hospitality! Beginning with the dolls’ tea-party, and flowering to graceful perfection in the charming hostess. Belinda knows that no entertainment can be a success, unless the hostess enjoys it herself.

So with the deft adjustment made possible by modern methods, she combines Martha-Service with Mary-Serenity, in a manner entirely her own.

_When Belinda Bridges_

or plays Mahjong, she arranges her tea-party to the taste of her guests. If she is a maidless mistress, she excels in those little intimate parties—“just one or two tables,” where tea is an interlude rather than an interval.

Bright and early Belinda makes her most successful cake and a delectable dish of Turkish delight. Sandwiches filled with some clever paste and rolls of wafer bread and butter are trimmed with their attendant sprigs of parsley, celery, or radish roses. Covered lightly with an inverted bowl, and set in the ice-box till the tea hour, they will be crisp, fresh and dainty at 5 o’clock. The tea table, gay with Belinda’s most attractive tea cups, is set by the fireside, or the open window, to suit the season; and tea can be made in a minute.

_For a More Formal Occasion_

Belinda sets her table in the dining room, with a non-playing friend or two to pour the tea and coffee. Bright with flowers and attractive with delicious dainties, it has an allure that is never gainsaid. The menu may be—

_Tea ... at one end of the table with coffee, chocolate or fruit cup as an alternative at the other end_ _Toasted cheese rolls_ _Sandwiches_ _Hot biscuits_ _Cakes big and little_ _Compote of fruits_ _Cherry Cream Parfait Whip or Lemon Snow Pudding in individual glasses_ _Candies and salted nuts_

Such a lovely note of color gleams in these delicate gelatins. The rich glowing raspberry, just the color of the ripe fruit ... strawberry, a ruby in sunlight ... the delicate iridescence of the pure lemon. Moulded fruits gleam through that delicate sparkle. Whipped and piled high in individual glasses, served in any one of a dozen different ways, they give a fairy flavor to Belinda’s party.

_Eight for Luncheon_

may mean an afternoon party to follow, or merely a pleasant hour of friendly intercourse. It taxes Belinda’s talents as a hostess more, perhaps, than any other entertainment. She is so entirely the builder of the surroundings, the mainspring of the welcome she provides. It is her individual occasion!

The luncheon table demands special attention. The doilies and lunch cloths must be laundered to especial perfection, the silver spotless, the glass and china shining. The decorations of the table should harmonize with the dining room. There must be a distinction about it that can face the daylight.

_Belinda Chooses the Menu_

with equal care. No two-hour lunches with drawn blinds and lighted candles for the slim smart maids and matrons of to-day! Any of the following menus can be prepared and served with an ease that leaves the hostess free to enjoy the occasion with her guests.

_1._ _Royal Fruit Frozen Cup_ _Clear Soup in cups_ _Lamb Chops—Peas—Chip Potatoes_ _Pineapple Salad and Cheese Straws_ _Coffee_

_2._ _Tomato Soup with whipped cream and paprika Jellied Chicken—Vegetable Salad and Mayonnaise_ _Finger Sandwiches of Minced Ham_ _Ice Cream and Wafers_ _Coffee_

_3._ _Creamed Fish in shells_ _Fried Chicken—Bacon—Potatoes baked in their skins with cheese_ _Compote of winter fruits_ _Coffee_

Belinda loves these gelatin desserts, because they always arrive at her table cool, interesting, tender, gleaming with color and distinguished in taste, with an endless variety to add to their charm.... Doesn’t that sound like a description of Favorite Friends? Belinda looks on them as F.F’s ... and loves them also for their priceless power of satisfying her taste for sweets, without adding an inch to her figure. Because—blessed thought—they are not fattening at all!

_The Little Dinners_

that delight the hearts of men and make the perfect setting for a charming woman ... these are the acid test for the clever hostess.

Belinda has a _flair_ for these intimate occasions. She gives them an atmosphere.

Belinda chooses guests that harmonize, with the same care that she gives to choosing flowers that blend with the gown she wears. Decorative touches on the dinner table perhaps ... gay little place cards or favors, a scented leaf or blossom floating in each finger bowl, tall glasses on twisted stems that give a touch of dignity ... candle light ... comfort.

Whether Belinda cooks and serves the dinner single handed, or has a staff of servants, she follows the rule of good breeding that serves only what can be perfectly cooked and served, without confusion.

The hot things hot—the cold things cold—sounds an obvious rule. But more meals than can be counted have been wrecked by neglect of it.

Belinda has carefully chosen menus for a little dinner that can be served to perfection by a single maid, whose mistress helps with the preparation.

_I_ _Hors d’oeuvres_ _Cream Soup in cups with whipped cream on top_ _Individual moulds of jellied fish with mayonnaise and cucumbers_ _Broiled filets of beef—peas—_ _French fried potatoes_ _Salad—Green peppers stuffed with cream cheese_ _Crème Orient—Wafers_ _Fruit—Coffee_

_II_ _Clear Tomato Bouillon_ _Ramekins of Lobster or Salmon_ _Crown of Lamb—Potato Croquettes_ _Gravy—Mint Sauce_ _String Beans_ _Compote of Fruits_ _with whipped cream_ _Cheese cream on pastry biscuits_ _Coffee_

completed by a table for cards, and a conversational circle by the open fire!

Belinda thinks that gelatin, with its countless combinations and variations, makes the perfect dessert. Delicious, delicate ... an aid to the digestion rather than a tax upon it. Perfectly prepared, dished, garnished, before the last minute cookery begins.

_The Children’s Hour_

Gelatin seems to have been invented by some Fairy Godmother who studied children’s tastes and parents’ dietetic duties. And merged them into the delicate fruity crystals that bring protein and growth-promoting elements, to the active little bodies, while actually helping the digestive process.

How the children love them too, these desserts that look like jewels ... fairy bubbles that melt in the mouth ... delectable as the fresh fruit from which their flavors are made!

They “make a party” of the simplest meal ... whipped or plain, with custard or with cream. Raspberry, Strawberry, Orange, Lemon, or Cherry ripe—their very names carry the fragrance of a sunlit garden.

_99½% emphasize its “fruity flavor and fragrance”_——

_Here are some comments from enthusiastic users_

_From Pennsylvania_—“Royal Fruit Gelatin has the good fruit taste that other gelatins lack. I think it is much better for the children.”

_From Connecticut_—“After trying Royal Fruit Gelatin I am convinced.... Here is a gelatin that has the exact fruit flavor! I liked the orange particularly well. The children thought I had added fresh orange juice to it. And it jellied far quicker than any gelatin I have ever used.”

_New York State women write with enthusiasm_—“It has a pure fruit flavor that is unsurpassed.”

“I am delighted with Royal Fruit Gelatin. The fruity fragrance is delicious. The flavor like fresh fruit itself.”

_From Pennsylvania again_—“My family enjoyed the fresh fruit flavor—more pure than other prepared gelatins.”

_A Maryland woman writes_—“Fresh fruit taste, fruity fragrance—it’s the best I ever had!”

_From Massachusetts_—“As I always use Royal Baking Powder, I knew that the Royal Fruit Gelatin would surely be perfect. It is all and more than I expected it to be.”

5 Delicious Fruit Flavors