FRUIT SALAD
Dissolve one package of orange bromangelon in one pint boiling water. Let cool to a thin syrup. Cut oranges shapes of tiny baskets. Scrape out pulp of orange and use in salad, also one-half cup nuts and figs, candied cherries, bananas, and pineapple if desired, all cut fine. Stir all into the bromangelon, which has been partly congealed; place in baskets. Serve with whipped cream.
Mrs. H. J. Sower