->Jello 42 <-

2 cups boiling water

1 teaspoon very finely grated orange rind

20 ounces crushed pineapple, drained, reserve juice

2 tablespoons lemon juice

1 cup fresh cranberries, coarsely chopped

1/2 cup finely diced celery

2/3 cup coarsely chopped walnuts

10 crisp lettuce leaves

Dissolve gelatin in water in large heatproof bowl. Stir in orange

peel. Pour reserved pineapple juice into 2 cup measure. Add lemon

juice and enough cold water to total 2 cups. Stir into gelatin

mixture. Refrigerate 1-1 1/2 hours or until consistency of unbeaten

egg white.

Fold in cranberries, celery, walnuts and pineapple. Pour into lightly oiled 2 quart fluted ring mold or crown mold. Chill at

least 24 hours.

Line a round platter with lettuce leaves. Loosen edge of mold with

thin knife. Dip mold quickly in hot water to loosen salad, then

invert onto lettuce. Remove ring mold. Cut in slim wedges to serve.