Royal Desserts- Raspberry Argentine

I know I have been a very bad blogger, abandoning my poor blog for so long. My daughter had a very difficult pregnancy and finally had her baby delivered three weeks early by c-section. The baby had a few problems to start with but is now doing fine. So I am planning to get back to posting regularly.
I was lucky to receive quite a few cookbooks and cooking pamphlets for Christmas. One of them is this 1932 Royal Gelatin Dessert booklet. The first page of it boldly tells us that gelatin can grow "shelf-stale". This is how they word it: "Do you know that fruit gelatin loses nearly 50% of its flavor when the package is a few weeks old? You can tell when you taste it... whether or not it's fresh. The customer could avoid old stale gelatin by buying Royal because "Now grocers get it twice a week in small quantities.. by the same nation-wide delivery service that speed Chase & Sandborn's Dated Coffee and Fleischmann's Fresh Yeast. I don't use that much gelatin so I know mine has set on my self for way longer than a few weeks and I haven't noticed it tasting stale. LOL.
I am always intrigued by recipes that have countries or regions of the world in the title.
This gelatin dish is titled Raspberry Argentine. I sure don't see any ingredient in it that makes me think of Argentina. I wonder where they thought up that title.

Raspberry Argentine

1 package Royal Gelatin Dessert (raspberry flavor)

1 cup boiling water

1 cup cold water

1/2 cup stewed prunes, cut in quarters

2 slices pineapple, cut in cubes

1/4 cup shredded, blanched almonds

Dissolve Royal Quick Setting Gelatin in boiling water, add cold water. Put half this mixture in a mound 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.