2 c. cranberries
1 orange
1 c. sugar
2 envelopes plain gelatin

Grind fresh cranberries. Chop orange into small pieces; include peel. Cook cranberries, orange, and sugar for 10 minutes in one cup water. Soak gelatin in 1/2 cup cold water for five minutes. Stir and dissolve in hot mixture. 1 c. finely chopped celery 1 c. finely chopped pecans Dash of salt

Mix lemon juice, celery, pecans, and salt into hot mixture. Congeal.

SAUCE TOPPING FOR SALAD:

1/4 c. lemon juice
1/4 c. pineapple juice
2 eggs
1 c. sweet whipped cream

Combine juices and eggs in top of double boiler. Cook until mixture is thickened. Cool in refrigerator. When mixture is cool, add sweet whipped cream.