Cranberry Soufflé Salad

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1 envelope unflavoured Gelatine
2 tbsp. sugar
1/4 tsp. salt
1 cup very hot water
1/2 cup real mayonnaise
2 tbsp. lemon juice
1 tsp. grated lemon rind
1 (1 lb.) can cranberry sauce*
1 orange or apple, peeled and diced,
or one 8 1/2 oz. can pineapple titbits
1/4 cup chopped walnuts

Mix gelatine with sugar and salt. Add hot water. Stir until dissolved. Add real mayonnaise, lemon juice and lemon rind. Blend with rotary beater.

Pour into refrigerator tray and quick-chill in freezing unit 10-15 min., or until firm about 1 inch from edge but soft in centre. Beat until fluffy.

Fold in cranberry sauce, fruit and walnuts. Pour into moulds and chill until firm. Un-mould on lettuce. Top with real mayonnaise.

6 servings.

*If fresh cranberries are used, put 2 cups fresh cranberries through food chopper. Add 1/2 cup sugar. Let stand for 10 min.