This recipe was clipped from a newspaper then pasted onto an index card, found in large collection, date unknown. Recipe is typed below along with a scanned copy.

CHIFFON FRUIT SALAD
(MAKES 8 TO 10 SERVINGS)

1 1/2 cups fresh strawberries, sliced, or 1 1/2 cups sweet, fresh cherries, halved and stoned
1/4 cup granulated sugar
Water
1 pkg. strawberry or black cherry flavor gelatine, depending on choice of fruit
1/3 cup real mayonnaise
1 cup diced ripe banana
1/2 cup diced celery
1/2 cup chopped walnuts
1/2 cup instant nonfat dry milk crystals
1/2 cup ice water
2 tablesp. lemon juice

Combine berries or cherries with sugar. (If cherries are used, add 2 tablespoons cold water.) Let stand a half hour. Drain liquid from fruit into measuring cup; add water to total 1 cup. Heat to boiling point; add gelatine and stir until dissolved. Chill until spoonful of mixture molds slightly. Blend in mayonnaise.

Add strawberries or cherries, banana, celery and nuts. Set in refrigerator. Mix nonfat dry milk crystals with ice water. Beat until soft peaks form. Add lemon juice; beat until stiff. Fold in gelatine-fruit mixture. Spoon into 1 1/2-quart mold. Chill until firm. Garnish if desired with whole strawberries or clusters of cherries.