Instructions: Drain fruit cocktail, reserving all syrup. Heat syrup to almost boiling; dissolve gelatin and salt in hot syrup. Stir in lemon juice and sherry.

Chill until partially congealed. Whip cream with sugar and almond extract until stiff; fold into gelatin mixture. Fold in almonds and drained fruit cocktail; turn into 1 1/2 quart mold. Chill until firm. Unmold to serve.

Yield: 8-10 servings.

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