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A glamorous salad/dessert is the answer when you want to serve something special, good farm cooks tell us. And we know from visiting with farm homemaker: that many of them like a .ruleet salad. So we olfcr recipes for three luscious, ounof--lhe-ordinnry beau- tics. These party-{are molds of flavored gelatin, fruit and nuts are new. Each is frosted with its own good»lo--eat topping--no dressing needed. Make them ahead, garnish them and serve as salad or separatc~ ly after dinner with coffee, as a dessert or evening refreshment. J ewels-in-a-Ring Calm/til [I'ltll pieces are the gems in clear, lime flavor gelatin 3 (3 oz.) pkgs. lime llnver gelatin 2V2 c. boiling water 1 (1 lb. 41/: oz.) can pineapple chunks l [l lb.) can peach slices I c. blueberries (optional) 1V; (8 oz.) pkgs. cream cheese - Set aside 3 thlsp. gelatin. Dis- solve remaining gelatin in boiling Water. Pour off and set aside Me c. liquid from fruit; add fruit and re- maining liquid to gelatin. Chill until syrupy. Spoon into 2 qt. ring mold or n |2x7'/2x2" glass dish. Refrig- erate overnight. - Ahout 2 hours before serving an .id, bring reserved truit liquid and 'A c. water to a boil; dissolve remaining gelatin in boiling liquid. Chill llntil partially set. Meanwhile, heat softened cream cheese until tlul'iy. Gradually beat in gelatin; be sure that no cheese lumps remain. Refrigerate until mixture is of spreading consistency. (For a deep Frosted gelatin-fruit molds ' for salad or dessert or green frosting, lint with food color.) - Unmold salad: if necessary, re- frigerate until surface is firm. Frost with cheese mixture. Refrigerate until frosting sets; about 30 min lites. Makes 12 servings. Mns. LOTHAIR DAUNER, Pratt 0)., Kansas Golden Fruit Salad Beautiful company dinner :nlazl; "ka l)an one day, [0]) it til: next 2 (3 oz.) pkgs. orange flavor gelatin 2 C. boiling water 1V2 c. cold water 1 (11 oz.) can mandarin oranges l (8% OZ.) can apricot halves 1 1:. white seedless grapes, fresh or canned 2 large bananas. sliced Flufiy Topping (recipe follows) 'A c. grated American cheese ' Dissolve gelatin in boiling water; add cold water. Refrigerate gelatin until syrupy. - Drnin l'rnit, reserving 1 e, liq- uid, Fold fruit into gelatin; pour into 9x5x3" loaf pan or a l2x7'/2X 2" glass dish. Refrigerate overnight. - Unmold salad and frost with Flurry Topping. Top with cheese. Relrigerttlc until topping sets, about 1 hour. Makes 12 servings. Flutty Topping: 6 lblspt sugar 2 tblsp. cornstarch 1 egg, slightly beaten 1 c. reserved fruit liquid 2 thlsp. butter 1 tblsp. lemon juice 1 c. heavy cream or 1 (2 oz.) p . dessert topping mix, whipped By BARBARA PIERSON F001] S/nfi' ' Combine sugar and cornstarch in heavy saucepan. Blend in egg and liquid. Cook, stirring constantly. over low heat until thickened. Re- move from heat; stir in butter and lemon juice, Cool; fold in whipped cream or topping mix. M_R5. CECIL DAY, Spence. Cd. Kentucky l'Anu toursnt Family Ten Group member Frosty Cranberry Mold Srllltrl Ill'llll/ll, a] /l'lli1 (mt! ml/x 1 (8'/: oz.) can crushed pineapple l (1 lb.) can whole cranberry sauce 1 (3 oz.) pkgs. raspberry flavor gelatin 1 (8 oz.) pkg. cream cheese 2 tblsp. salad dressing 1 c. heavy cream or 1 (2 oz.) pkg. dessert topping mix, whipped 1/1 c. walnuts. coarsely chopped 1 tart apple, peeled and chopper! ~ Drain fruit, reserving liquid. Add water to make 2 cups. Bring to boil. Dissolve gelatin in hot liquid. Chili until partially set. - Beat softened cream cheese and dressing together until llufiy. Grad- ually heat in gellttin; [old this mix- turc into whipped cream or topping mix. Set aside 1% c. of this mix- ture. Add drained fruit, nuts and apple to remaining cheese-gelatin mixture. Pour into 12X7V2x2" glass dish and refrigerate until surface sets, about 20 minutes. - Frost with reserved topping; rev frigeriuc severle hours. Makes 12 servin .. (Salad may be frozen. Move from freezer to refrigerator one hour before serving.) MRS. EDDIE runs, nulleeh 0).. Ga. END photo: Mel Ricllman studio: