Royal Recipe Parade

Note: This edition of Royal Recipe Parade has been updated to include Metric equivalents.


We want you to know that every single recipe in this whole parade has passed inspection—and passed rigid tests. Every measurement—every step—has been checked and double-checked. Not one recipe was allowed in here until the finished dish had been tasted and approved by lots and lots of people. (You should have seen them smacking their lips!)


It’s quite a long parade. You’ll see everything from soup to nuts (except the nuts themselves!)—savory soups, unusual entrees. Salads for every occasion… and main dishes, too. And DESSERTS! Oh, oh! What yummy desserts! Shimmery gelatin moulds… luscious NEW puddings… chiffon pies, cream pies, fruit pies… velvety, easy-to-make ice creams and sauces to go with them. Oh yes! And candies, too!


It’s a case of love at first sight! The minute you stir the hot water into Royal Quick Setting Gelatins, you give an ecstatic “oh!” and “ah!” at the first whiff of their rich, fruit-like fragrance! You’ll have tantalizing visions of the sun-ripened fruit itself!


Yours for endless variety! Royal Gelatin Desserts, gay and gleaming, radiant with color, may be set in a plump family-size mould and surrounded by fruits. Or they may be served in attractive, individual moulds. They may be set in rainbow layers, or piled in shimmering cubes. If Royal Gelatin is whipped as it begins to thicken, and piled huffily in sherbet glasses or serving dish—you have a still different kind of treat. And if you fold beaten egg whites or whipped cream into the thickened gelatin, the result is a luscious sponge or Bavarian Cream.


Go ahead and thumb through the pages. See the whole parade! Or if you want to find just one recipe turn to the handy index or alphabetic index.