1 can (16 oz.) pear halves
1 pkg. (3 oz.) lime gelatin
1/4 tsp. salt
1 c. boiling water
1 tbsp. lemon juice
2 pkg. (3 oz. each) cream cheese
1/8 tsp. ginger

Drain pears, reserving 3/4 cup of the syrup. Coarsely dice pears and set aside. Dissolve gelatin and salt in boiling water. Add pear syrup and lemon juice. Measure 1 1/4 cups into an 8 x 4 inch loaf pan or a 4 cup mold. Chill until set, but not firm, about 1 hour.

Meanwhile, soften cheese until creamy. Very slowly blend in remaining gelatin, beating until smooth. Blend in ginger. Stir in pears. Spoon over set gelatin in pan. Chill until firm, about 4 hours. Unmold. Garnish with chicory or watercress and serve with mayonnaise, if desired. Makes about 3 1/2 cups or 6 servings.

Note: Recipe may be doubled, using a 9 x 5 inch loaf pan or an approximately 11 x 7 inch pan.

(Mrs. Albert D.)