1 can (20 oz.) crushed pineapple
Water
1 envel. unflavored gelatin
½ cup sugar
1 tsp. salt
Juice of 1 lemon
⅓ cup vinegar
Green food coloring, if desired
½ cup diced cucumber

Drain pineapple; measure juice and set pineapple aside. Add water to juice, if necessary, to make 1 cup liquid.

Mix together gelatin, sugar and salt in a bowl. Heat the 1 cup liquid to boiling; add to gelatin and stir to dissolve gelatin. Add lemon juice to gelatin with vinegar. Add 1 or 2 drops green coloring; stir to blend evenly. Chill, stirring often until slightly thickened. Fold in drained pineapple and cucumber. Pour into a 1-quart mold. Chill until set. Unmold on salad greens. Garnish with stuffed olives, if desired. Serves 6.

MOLDED GRAPE SALAD

1 envel. unflavored gelatin
¼ cup cold water
Few grains salt
1 ½ cups boiling water
1 can (6 oz) grape juice concentrate
1 Tbsp. lemonade concentrate
Grapefruit sections

Soften gelatin in cold water. Add salt and boiling water; stir until gelatin dissolves. Add grape juice and lemonade; pour into individual ring molds. Chill until firm. Unmold on salad greens. Put several grapefruit sections in center of each ring. Makes 6 servings.

---

Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York © Copyright 1958 Tested Recipe Institute, Inc., New York