Recipe: Ginger Ale Salad

“This is especially good with pork.”—Mrs. Walter Sprott, Gourmet of the Delta (1958)


2 Tbsp plain gelatin, dissolved in ½ C cold water
½ C boiling water
¼ C lemon juice
3 Tbsp sugar
1½ C ginger ale
2/3 C cherries, “white,” pitted if necessary, drained if canned
1 banana, sliced thin
1 orange, peeled, seeded, sectioned
1/3 C nuts, chopped

Add boiling water, lemon juice, sugar, and ginger ale to dissolved gelatin mixture, and when gelatin mixture begins to jell fold in cherries, banana, orange, and nuts, mold, and chill until set.