Mix all the cold ingredients, add the vegetable jelly, mix well, pour into molds immediately, add a few thin slices of orange and let set. When cold turn out and serve with a little red fruit juice around each mold.
1 1/2 cups of strawberry or blackberry juice, 1/4 cup lemon juice, 1/2 cup sugar, 1 cup vegetable jelly. Mix all the ingredients and mold immediately.
Core and peel medium sized sweet apples, sprinkle a little sugar over them, add enough water to keep them from burning, cover and bake until thoroughly done, and let cool. Take one cup of apple or pear juice sweetened to taste, add one and one-half tablespoons lemon juice and one-half cup vegetable jelly; put a little red jelly or cherry in the cavity of the apple, press to the bottom of the individual mold, pour over it just enough liquid to cover, and let set; turn out on a dish and serve with red fruit sauce or crushed fruit around. The apples may be left in the pan in which they were baked and the liquid poured over them all. When cool cut into squares and serve.
1 quart pastry flour, 3/4 cup vegetable oil, 3/4 cup cold water, 1/2 teaspoon salt.
Sift the flour and salt into a mixing bowl, add half of the water to the oil and beat until it thickens, making a present emulsion, add the remaining water and when mixed well pour all at once on the flour; draw in the flour from the sides of the bowl with a large spoon, mix well, turn out on a floured board and work together, handling as little as possible.
Roll out and line a pie plate with crust, have apples peeled and thinly sliced, fill the plate with the sliced tart apples rounding it up well, dust with flour, and if the apples are not tart a little water may be added, sprinkle over one-third to one-half cup of sugar, according to the tartness of the apple. Wet the edges of the crust, roll out a top crust, cover and press the edges well together, mark by pressing the teeth of a table fork gently against the edge all the way around; puncture the top crust in several places to let out the steam to keep them from boiling over in the oven.
Roll out pie crust and fit it into the bottom of the tins, trim the edges, prick the bottom and sides through with a fork and bake until crisp and light brown. To two and one-fourth cups apple pulp, add three tablespoons of lemon juice and one of vegetable jelly, sweeten to taste, fill the crust shells and let set.
Soak dried prunes over night, put on in cold water with a few slices of lemon, and cook for about three hours, when cool rub through a colander to remove the pits. Stir it with an egg whip to mix it evenly with the liquid in which it was cooked; and to two and one-half cups of prune pulp thus made add four tablespoons lemon juice, one-third cup of honey or sugar, and one cup vegetable jelly; flavor with vanilla, mix well and fill the pie crust shells and let set.