Cape Cod Cranberry Salad

Two-step salad; good as individual salad or as accompaniment to main-dish meals.

Makes 8 servings.

1 can (8 1/4 ounces) pineapple chunks
1 package (3 ounces) red-cherry-flavor gelatin
1 can (1 pound) jellied cranberry sauce
1/4 cup lemon juice
1 carton (8 ounces) cream-style cottage cheese
1/2 cup thinly sliced celery
1/2 cup coarsely broken walnuts
Romaine

Procedure:
1. Drain syrup from pineapple unto a 1-cup measured; add water to make 1 cup. Heat to boiling in a small saucepan; stir into gelatin in a medium-size bowl until gelatin dissolves. Beat in cranberry sauce and lemon juice. Chill 45 minutes, or until as thick as unbeaten egg white.
2. Stir in pineapple, cottage cheese, celery and walnuts; spoon into a 6-cup mold. Chill several hours, or until firm (overnight is best.)
3. When ready to serve, loosen salad around edge with a knife; dip mold very quickly in and out of hot water.Cover with a serving plate; turn upside down; gently lift off mold.
4. Garnish with romaine leaves. Serve plain, or with mayonnaise or salad dressing, if you wish.