Jellied Cottage Cheese-Fruit Salad (Usda) -

1 quart boiling water

2 cups pineapple and peach liquid

4 packages uncreamed cottage cheese

40 ounces canned crushed pineapple, drained --

2 (20-oz) cans

58 ounces sliced peaches, drained --

2 (29-oz) cans

8x8x2-inch baking pans with heat-resistant freezer wrap. Allow

Dissolve gelatin in boiling water. Stir in fruit liquid. Stir in cottage

cheese and fruits. Pour one-fourth of mixture into each pan. Chill until

firm.

TO SERVE WITHOUT FREEZING: Serve on crisp salad greens.

6 months

10 to 12 hours before removing packages from the pans.

24 hours. Serve on crisp salad greens.