2 c. boiling water
1 pkg. (6 oz.) lemon gelatin
2 cans whole cranberry sauce
1/2 c. chopped celery
1/2 c. chopped walnuts

Pour boiling water over gelatin in large bowl. Stir until gelatin dissolves. Add cranberry sauce, stir with fork until blended. Refrigerate until consistency of unbeaten egg white (1 our). Fold in celery and walnuts. Turn into 1 1/2 quart mold. Refrigerate overnight. To serve - Run a spatula around edge of mold. Invert over platter and place a hot damp cloth over inverted mold and shake gently to release. Garnish with lettuce. Serve with mayonnaise or whipped cream. Serves 6-8.