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Ginger Ale Salad

Two pint bottles ginger ale, 2 tbsp. gelatine, 1/4 cup lemon juice, few grains salt, 2 tbsp. sugar, 3/4 lb. white grapes. Soak gelatine in 1/2 cup ginger ale, then add one cup hot ginger ale. Then add two cups cold ginger ale, then lemon juice, sugar and salt. Peel, seed and cut in halves the grapes. Put in individual molds to jell. Serve on a slice of orange, which is placed on lettuce. Boiled cream salad dressing best on this.

— Mrs. Agnes Dunlop