Cranberry-Crunch Salad

Instructions:

• 1 envelope gelatine
• 1/2 cup orange juice
• 3/4 cup canned cranberry sauce
• 1/2 cup boiling water
• 1 teaspoon sugar
• 2 cups finely shredded cabbage
• 1/2 cup chopped celery
• 1/4 cup coarsely chopped walnuts
• crisp lettuce

Instructions:

Sprinkle gelatine over orange juice; let stand 5 minutes. Combine cranberry sauce, boiling water, and sugar; stir in softened gelatine. Refrigerate till slightly thickened. Fold in cabbage, celery and nuts and pour into 5 4oz molds. Refrigerate until firm.