EGGNOG MOLDED SALAD

1 tea. unflavored gelatin

1/4 cup water

1 can (16 oz.) sliced pears

6 oz. pkg. lemon flavored gelatin

1 cup (8 oz.) sour cream

3/4 cup eggnog

1 can (11 oz.) mandarin oranges, drained

orange slices, maraschino cherries and mint leaves, opt.

In a small bowl combine gelatin and water; set aside. Drain pears, reserving juice; set pears aside. Add enough water to the juice to measure 2 cups. Pour into a saucepan; bring to a boil. Remove from heat; stir in gelatin mixture and lemon gelatin until completely dissolved. Cool for 15 min. Stir in sour cream and eggnog until well blended. Chill until partially set. Cut the oranges and pears into chunks; add to eggnog mixture. Pour into an oiled 6-cup mold. Chill until firm. Garnish with oranges, cherries and mint if desired. ( I used the copper colored mold with hole in middle.) Yield: 10 to 12 servings.

FLORENCE RHOADES SALAD

2 boxes lemon gelatin

1 1/2 cups hot water

1 qt. vanilla ice cream

1 20 oz. can crushed pineapple

nuts, chopped

Dissolve gelatin in hot water. Cool slightly. Add remaining ingredients.