“A shimmering mold of jellied fruit salad will tempt the most languid summer appetite.”—The Encyclopedia of Cooking Complete in 24 Volumes, Volume 7: 500 Delicious Salad Recipes (1953)

SPARKLING FRUIT MOLD AND VARIATIONS

Serves 8

3 oz package lime jell-o
2 C boiling water
1 orange, pared to leave no white skin, cubed
1 C canned pineapple cubes, drained
1 C sliced peaches
Chicory
2 small clusters grapes

Dissolve jell-o in boiling water and chill until it begins to set. Add orange and pineapple cubes, and peach slices to jell-o, reserving a few peach slices for garnishing. Pour into a lightly oiled mold and chill until firm. Unmold onto a bed of chicory, and garnish with reserve peach slices and grapes.

VARIATIONS

Use only 1 C boiling water, cool mixture, and add 1 C ginger ale.

Use lemon or orange jell-o.

Use sliced apricots and seedless grapes instead of orange cubes and peaches.