Soften gelatin in cold water. Dissolve in hot pineapple juice. Add lemon juice, sugar, salt, ginger ale and coloring. Chill until mixture begins to congeal. Fold in celery, apple, dates and pecans. Pour into mold and chill until firm. Yield: 8 servings.
RHU-BERRY SALAD
1 package frozen rhubarb
2 envelopes unflavored gelatin
½ cup cold water
1 package frozen strawberries
1 cup ginger ale
Red vegetable coloring
Cook frozen rhubarb about 5 minutes or until tender. Soften gelatin in cold water; add to hot rhubarb and stir until dissolved. Cool slightly. Add frozen strawberries and ginger ale to the mixture. Add enough red vegetable coloring to give desired bright red color. Turn into mold. Chill. Yield: 8 servings.