Plum Dessert Salad Mold

• 2 envelopes (2 tbsp.) unflavored gelatin
• 1 cup sugar
• 2 cups orange juice
• ¼ cup lemon juice
• 2 cups fresh red plums, or peaches pitted & cut in wedges, or 1 16 oz. can plums or peaches, well drained and pitted

Combine gelatin and sugar; add 1½ cup cold water. Stir over low heat till gelatin and sugar dissolves. Add orange and lemon juices. Chill till partially set. Set pan of gelatin in ice water, beat with rotary beater till light and foamy. Fold in plums. Pour into 6½ cup mold, chill till firm. Unmold, top with wreath of flaked coconut, if desired, serve with Lemon Sauce. Makes 8 servings.

Lemon Sauce:

• 2 eggs
• ¼ tsp. lemon peel
• 1 tbsp. lemon juice
• 1 cup confectioners sugar
• ½ tsp. vanilla
• Dash of salt

Beat eggs and lemon juice together till thick and lemon colored. Gradually add sifted confectioners sugar, beating constantly. Stir in vanilla, grated lemon peel and salt. Makes 1¾ cups.