1 pkg. lemon Jell-O
1 c. Ginger Ale
2 pink grapefruit
2 navel oranges
Seedless green grapes

Dissolve Jell-O in 1 cup of boiling water. When granulated free, add 1 cup of cold Ginger Ale. Refrigerate until consistency of thick syrup. Cut grapefruit in half, saving shells; remove pulp and cut in bite-size pieces. Cut oranges and remove pulp, cutting into bite-size pieces; discard rinds. Cut grapes in half. Drain fruit and fold into partially set Jell-O. Spoon into grapefruit shell rinds and refrigerate to set.

Before serving, when completed congealed, with a sharp knife, again cut the grapefruit halves into 2 pieces. Top with cooked dressing (below) and serve the quarter fruit on lettuce. Makes 8 servings.

COOKED CITRUS SALAD DRESSING
1 tbsp. flour
1/3 c. sugar
1 egg, well beaten
1/2 c. pineapple juice
1/2 c. orange juice
4 1/2 tsp. lemon juice
4 marshmallows
1/2 c. whipped cream

Combine flour and sugar in top of double boiler over hot water; stir in well beaten egg. Gradually stir in fruit juices and chopped marshmallows. Cook, stirring, until thick and smooth. Remove from heat and chill. Whip cream and fold into chilled fruit mixture. Keep refrigerated.