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Cranberry Salad (Envelope Knox Gelatine pt)

1/2 envelope Knox Gelatine 1 pt. cranberries 34 C diced celery Mrs. Henry Smith. 1/3 C nut meats 1 C sugar 1½ C water Cook cranberries in one cup of water for 20 minutes. Stir in sugar and cook for five minutes. Add gelatine which has been softened in 1/2 C of the water for 10 minutes. When mixture begins to thicken add celery and nuts and turn into pan which has been rinsed in cold water and chill. When firm cut in squares and serve on lettuce leaf with Mayonnaise dressing. Excellent with holiday dinners. 1 C sugar 1 C water