“ 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 1⁄2 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. ”

“ 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.... ”

“ 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 Gelatin
1 cup boiling water 1 cup stewed or canned fruit juices
11⁄2 cups mixed stewed or canned fruit (peaches, pears, prunes, apricots or any combination desired)
Dissolve Royal Strawberry or Cherry Gelatin in boiling water ”

“ 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. ”

“ Beat egg yolks slightly, add sugar and salt. Add milk slowly, stirring constantly. Cook in double boiler, stirring until thick enough to coat spoon. Chill and add flavoring. If curdled, beat with egg beater until smooth. Flavor with lemon, orange, vanilla or bitter almond according to Royal Gelatin on which served.
Fruit Sauce
1⁄2 cup sugar
1 tablespoon flour
1 cup crushed fruit (strawberries, raspberries, black berries, red currants, peaches, apricots or cherries)
Few grains salt
1⁄4 cup boiling water
Mix sugar and flour and salt. ”

“ 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.
Plain Raspberry Gelatin
[Pg 30]
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. ”

“ Each package of Royal Fruit Flavored Gelatin weighs 31⁄4 ozs. and measures 1⁄2 cup or 8 tablespoons.
Each package of 31⁄4 ozs. calls for two cups or one pint water or other liquid and makes over one pint jelly, or sufficient to serve six persons. ”

“ 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. ”