1 stick cinnamon
3 lemon slices
⅛ teaspoon salt
½ pound cranberries
2 tablespoons plain gelatin
½ cup cold water
Heat water, sugar, spices, lemon slices, and salt until sugar dissolves; boil 5 minutes. Add cranberries and cook until they boil up 3 minutes. Remove lemon slices and cinnamon stick. Let gelatin stand in cold water 5 minutes; add to hot cranberries, mixing well. Let cool; pour into greased heart-shaped individual molds. Unmold on lettuce leaf and top with thinned mayonnaise. Serve with hot, toasted CLUB CRACKERS piled high with Chicken Salad. To toast crackers place on a cookie sheet and bake 7 minutes at 350° F.
FRUIT PLATTER
(Yield: 6 Servings)
6 pineapple sticks
6 pear halves