Congealed Mandarin Orange Salad - cooking recipe

Ingredients

1 (15 1/4 oz.) can crushed pineapple
1 (11 oz.) can mandarin oranges
6 oz. orange Jell-O
1 1/2 c. hot tea
1 (8 oz.) can water chestnuts
lettuce leaves
1/2 c. mayonnaise
1/4 c. whipping cream
1 Tbsp. orange rind, grated
1 tsp. sugar
1/4 tsp. mace

Preparation

Drain and chop water chestnuts.
Drain pineapple and oranges, reserving juices.
Add enough water to juices to make 1 1/2 cups. Dissolve Jell-O in hot tea; add juices.
Chill until consistency of egg white.
Fold in pineapple, oranges and chestnuts.
Put in lightly oiled 6-cup mold.
Chill until firm and unmold on lettuce. Serves 8.