This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.
Layered Cranberry Salad
FIRST LAYER
Three-oz. pkg. lemon gelatin
One-third cup sugar
One cup boiling water
Three-fourths cup cold water
One cup ground fresh cranberries
SECOND LAYER
Three-oz. pkg. lime gelatin
One-half tsp. salt
One cup boiling water
One-fourth cup cold water
One cup sour cream
Dissolve lemon gelatin and sugar in one cup boiling water. Add three-fourths cup cold water. Chill until slightly thickened. Stir in ground cranberries; pour into one and one-half quart mold. Chill until set, but not firm.
Meanwhile, dissolve lime gelatin and salt in one cup boiling water; add one-fourth cup cold water. Blend in sour cream. Chill until slightly thickened; then spoon over cranberry layer in mold. Chill until firm. Unmold.–Yields about 10 to 12 servings.