Grapefruit Salad

2 tablespoons Knox gelatine. 3/4 cup sugar. 1/2 cup boiling water. 1/2 teaspoon salt. 1/2 cup lemon juice. 3 cups grapefruit pulp.

Mix lemon juice, salt, boiling water and sugar and add gelatine, which has been softened in a little cold water. Stir until dissolved. Cool and add grapefruit pulp (small pieces) and turn into individual molds. Serve with mayonnaise, which is half whipped cream. Mrs. C. A. Britt.

Grapefruit Salad. 2

Peel the fruit; separate the sections; remove inner skin and seeds. If grape fruit is very large, cut sections into halves. Serve very cold on crisp lettuce leaves with French Dressing. Mrs. Arthur Montgomery.