Cincinnati Enquirer, 16 November, 1966
it earlier than needed, even in the morning if it is firm. If there is no room for the serving plate in the refrigerator, 1 grease the mold lightly and return the . molded gelatin to it. That way; there is no hectic flurry at the mealtime. It will slip right out without further dipping In hot water or loosening. IIOLIDAY CRANBERRY SALAD 3 cups fresh cranberries l'i cups water 1 1 3 cups sugar 3 envelopes unflavored gelatine 6 tablespoons cold water -i cup halved frreen grapes, seeds removed m cups diced oranges l'i cups diced celery Mi cup chopped nuts Romaine leaves Wash cranberries and cook in the lVi cups water in a covered saucepan 6 to 8 minutes or until skins pop. Put through a sieve: Add sugar. Soften gelatine In cold water and add. Chill until the mixture has slightly thickened. Pour cup in the bottom of a lH-quart ring mold rinsed in cold water. Arrange green grapes over the top. Chill till firm. Fold diced oranges, celery, and nuts Into remaining cranberry mixture. Pour over grapes in ring mold. Chill until firm and ready to serve: Unmold onto serving plate. Line center of mold with romaine leaves. Fill with mayonnaise. Makes 12 servings.