Ingredients
1 can (1 lb. 14 oz.) fruit cocktail
1 package (3 oz.) raspberry gelatin
1 cup boiling water
1/4 cup dry milk
1/4 cup ice water
1 tbsp. lemon juice

Directions
Drain fruit, reserving 1/2 cup syrup. Dissolve gelatin in 1 cup boiling water with salt to taste. Stir in fruit syrup and chill until slightly thickened.

Chill electric mixer beaters. Dissolve milk in 1/4 cup ice water. Stir in lemon juice, then add to gelatin. Whip at medium speed until mixture is fluffy, thick and doubled in bulk, about 5 minutes. Fold in fruit. Turn into a 1-quart mold and chill until firm. Serves 6.