2 pkg. cherry gelatin
1 1/2 c. boiling water
1 3/4 c. juice from black bing cherries
1/2 c. dry sherry wine
1 1/2 c. green seedless grapes
1 can bing cherries
1 c. pecan meats

Dissolve gelatin in boiling water. Add juice and sherry wine to gelatin mixture. Put in cool place and allow to slightly thicken. Lightly brush 8 to 10 molds with salad oil and partly fill with grapes, cherries and nut meats. Finish filling molds with gelatin mixture and chill until firm.