Easter Bonnet Salad
Two 3 ounce packages of lime gelatin
4 cups of boiling water
Lettuce leaves
3 tablespoons of orange juice
1 cup of mayonnaise
Maraschino cherries
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Dissolve gelatin in boiling water. Pour 3 cups gelatin into 7" round flat mold, rinsed with cold water. Chill until set. Chill remaining gelatin until thickened. Then whip until light and fluffy. Place in deep 5" round mold for crown of bonnet, chill until firm. Unmold plain gelatin, place on bed of lettuce leaves. Unmold other gelatin and place on top for crown. Put 1/4 cup mayonnaise in a pastry tube and trim like a piping around bonnet. Garnish with cherries and then mix remaining mayonnaise with orange juice and serve with salad. Yield: 6 to 8 servings.
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