Peach and Ginger-Ale Salad
by Tarla Dalal
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A jellied salad, delicately flavoured with ginger.
- Disslove the jelly in 2 teacups of boiling water.
- Cool and add the ginger-ale, salt, sugar and lemon juice. Mix well.
- Set the mixture partially in the refrigerator.
- Slice the peaches.
- When the jelly is partially set, break it up and add about three-quarters of the sliced peaches and all the celery and walnuts. Mix well.
- Put to set in any attractive mould/s of 4 teacups capacity.
- Just before serving, dip the mould/s in hot water for a few seconds, loosen the sides and unmould on a plate.
- Surround the salad with salad leaves and the remaining peach slices.
- Decorate with salad cream and cherries.
- Serve cold.
- If you do not like the sharp taste of ginger- ale, make use of syrup from the peach tin.
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