View of the garden

1 (3 oz.) pkg. cherry gelatin

3/4 c. boiling water

1 (16 oz.) can whole cranberry sauce

1/2 pkg. gelatin

1 orange, peeled and diced

1/2 c. apple, diced

1/2 c. pecans, chopped

                                2 Tbsp. margarine

                                2 Tbsp. sour cream

Combine gelatin and boiling water; stir until gelatin dissolves. Add cranberry sauce, stirring until blended. Chill until the consistency of unbeaten egg white. Fold in orange, apple and pears. Spoon mixture into 6 lihtly oiled 2/3-cup molds or custard cups. Cover and refrigerate molds until firm. Unfold onto lettuce leaves. Combine sour cream and mayonnaise; serve along side salad or top each with a dollop.

- The Woman's Exchange Classic Recipes, Vol. 3. St. Augustine: Favorites from the annual luncheon series