2 tbsp. plain gelatin

Combine with 1/2 cup cold water until thick.

Pour over 2 packages lemon or strawberry flavored gelatin. 2 pkgs. frozen rhubarb

Cook rhubarb about 5 minutes after it is completely defrosted.

Defrost, but do not cook (1 box raspberries and 1 box strawberries may be used).

Pour the boiling water over the 2 packages flavored gelatin and at once add the thick plain gelatin mixture, the 1/2 cup granulated sugar, the cooked rhubarb and the defrosted berries. Pour into a 9 cup mold that has been brushed well with salad oil. Let stand in refrigerator until absolutely firm to the touch-- about 8 hours, or longer. Shortly before serving, unmold onto flat round platter, arrange glazed pineapple slices cut in halves around it and pale green pears. Place whole red cherry in open end of pears. Serve Fruit Salad Dressing (follows) with this mold. Or omit fruit around mold and simply garnish with vegetable flowers and parsley.

This recipe may be cut in half and poured into a 4 or 5 cup mold, or it may be poured into individual molds. The whole recipe will make about 18 individual molds. If fancy large or small molds are used, it is better to cover the outside of the molds with hot wet towels in order to release salad without damage.

A little red coloring may be added if a brighter red is desired. Serve individual molds in lettuce cups.

FRUIT SALAD DRESSING:

2 tbsp. melted butter
2 tbsp. sifted bread flour
1/2 c. granulated sugar
2 egg yolks
1/2 c. pineapple juice
1/8 tsp. salt
2 egg whites beaten to med. consistency
2 tbsp. granulated sugar
1 1/4 c. lukewarm, strained pineapple juice
1 c. whipping cream (optional)

Combine melted butter and flour; mix until smooth. Then add the 1/2 cup granulated sugar and the egg yolks combined with 1/2 cup pineapple juice and the salt. Mix thoroughly.

To the beaten egg whites add 2 tablespoons granulated sugar and beat only until blended. Beat egg whites gently into first mixture. Last add slowly the lukewarm strained pineapple juice. Cook in upper part of double boiler or in heavy saucepan until thick and smooth, stirring constantly. Let simmer several minutes. Watch carefully that it does not curdle, keeping flame low. If it curdles, beat a few seconds with egg beater. Allow mixture to become cold; then, if desired, fold in whipping cream that has been beaten to medium consistency. Serve very cold.