Ginger Ale Fruit Jelly

Quick and easy to prepare, this attractive, refreshing fruit jelly is an ideal dessert for a summer lunch. Canned oranges, cherries and apricots are better in this recipe as fresh ones may retard the setting process.

½ oz. gelatine

2 tablespoons cold water

2 fl. oz. boiling water

2 fl. oz. lemon juice

8 fl. oz. ginger ale

1 tablespoon sugar

4 oz. canned mandarin oranges, drained

4 oz. canned morello cherries, drained

1 eating apple, peeled, cored and diced

1 banana, thinly sliced

6 oz. canned apricot halves, drained

In a small bowl, soften the gelatine in the cold water for 5 minutes.

Pour the boiling water into a medium-sized mixing bowl. Stir in the softened gelatine and continue stirring until the gelatine dissolves.

Stir in the lemon juice, ginger ale and sugar. Set the bowl aside for 1 hour, or until the jelly is just beginning to set.

Fold in the oranges, cherries, apple, banana and apricots. Pour the mixture into a 2-pint mould and place it in the refrigerator.

Leave for 3 to 4 hours, or until the jelly is completely set.

Remove the mould from the refriger- ator and dip the base quickly into hot water. Place a serving dish, inverted, over the top of the mould and reverse the two. Serve at once.