Instructions: Drain pineapple; reserve syrup. Add boiling water to reserved syrup to make 1 cup. Dissolve gelatin in hot liquid. Stir in cranberry sauce and orange peel; chill till partially set. Fold in orange sections and pineapple. Whip cream till soft peaks form; fold into fruit mixture. Pour into 6 cup mold. Chill till set.

Unmold; garnish cranberry sald with frosted fruit.

FROSTED FRUIT: Break 1 pound green grapes into small clusters. Dip grapes and 1/2 pound cranberries into beaten egg white. Drain; dip fruit in sugar to coat.

Place fruit on rack to dry for 2 hours.

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