1 tablespoon very finely chopped crystallized ginger
Directions
With a pastry brush, spread the vegetable oil evenly
inside a 1-quart decorative mold
Invert the mold on
paper towels to drain off the excess oil.
Peel, halve, pitt or husk peaches and strawberries and
cut lengthwise into 1/3 inch-thick slices.
Remove the peel and all of the white membrane of the
orange with a small sharp knife, using short sawing
motions
Section the orange by cutting along both sides
of each membrane division to the core
As each section
is freed, carefully lift it out and set it aside on paper tow-
els to drain.
Pour the water into a heatproof measuring cup and
sprinkle the gelatin over it
When the gelatin has soft-
ened for 2 or 3 minutes, set the cup in a small skillet of
simmering water and stir over low heat until the gelatin
dissolves completely
Add the sugar and stir until it dis-
solves.
Pour the gelatin mixture into a deep bowl and stir in
the ginger ale and lemon juice
Then set the bowl into a
larger bowl half filled with crushed ice or ice cubes and
cold water
With a metal spoon, stir the mixture until it
thickens enough to flow sluggishly off the spoon
Stir in
the orange sections, peaches, strawberries, grapes and
the crystallized ginger.
Pour the mixture into the oiled mold, cover with foil or
plastic wrap, and refrigerate for at least 4 hours, or until
it is firm to the touch.
To unmold the salad, run a thin knife around the sides
of the mold and dip the bottom briefly into hot water
Place an inverted serving plate on top of the mold and,
grasping plate and mold together firmly, turn them over.
Rap the plate on a table and the ginger-ale salad
should slide out easily
Refrigerate until ready to serve.
Garnish plate with cucumber slices, watercress and
strawberry halves
Serve with poppy-seed or strawberry
sour cream dressing (see recipes at the end of this chap-
ter
