3 (3 oz.) orange Jello
5 3/4 c. cider or apple juice
1/2 c. seedless raisins
1/2 c. cider or apple juice
2 lg. apples, cut into cubes, peeled or unpeeled
1/2 c. chopped walnuts

Dissolve gelatin in 2 cups of boiling cider. Add 3 3/4 cup cold cider. Chill until slightly jellied. Soak raisins in 1/2 cup cider for 1/2 hour. Drain. Add to apples and walnuts. Put into gelatin mixture. Pour into 2 1/2 quart mold and chill until firm.

To serve: Run knife around edge of salad. Dip mold into warm water for a few seconds. Unmold on to plate. Garnish with frosted grapes.

To frost grapes: Dip small bunches of grapes in slightly beaten egg whites. Roll in granulated sugar and dry on cake racks.