ANYONE CAN. COOK Page 11

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Cranberry Pear Salad

1 envelope unflavored gela- 1 or 2 fresh pears, cored, peel-
tine ed, and diced

1% cup cold water % lemon, put through food

1 pound can whole or jellied chopper, rind and all
cranberry sauce 1 teaspoon powdered ginger.

Place gelatine in custard cup. Add cold water and let stand 2
minutes. Place custard cup in pan of boiling water until gelatine dis-
solves. If jellied cranberry sauce is used, crush with a fork. Stir dis-
solved gelatine into cranberry sauce. Add other ingredients. Chill until
firm in salad mold. Serves 4 to 6

CANNED FRUIT SALAD
By MRS. R. G. KELL
1 doz. pears. 1 can pineapple
1 doz. peaches 1 bottle cherries
Green grapes

Boil two cups sugar and two cups of water to syrup. Add pineapple juice
or pure apple juice. Drop fruit into cooled syrup as peeled. Bring to boil
for 3 minutes. Add cherries and bottle.