WINE SALAD

1 (10 ounce) jar white cherries (Queen
Anne), cut in halves
1 small box cherry gelatin
1 cup port wine
1/2 cup nuts
1 teaspoon unflavored gelatine

Add enough water to juice from cherries to make 1 cup liquid. Heat to
boiling. Pour over gelatin.

When cool, add the wine, cherries and nuts. Add unflavored gelatine
dissolved in 1 tablespoon water to assure a firm mold. Pour into a
large mold or individual molds.