Spicy Peach Salad

Peach syrup from canned peaches
1 1/2 tsp. whole cloves
3 pkgs. (3 oz.) orange gelatin
3/4 c. vinegar
12 canned peach halves, drained
1/2 tsp. salt
12 avocado balls
18 inches stick cinnamon

Add enough water to peach syrup to make 3 cups. Combine with vinegar, salt and spices in saucepan. Simmer 10 minutes'. Remove spices. Measure syrup and add boiling water to make 6 cups. Pour over gelatin; stir until dissolved. Chill until slightly thickened. Arrange peach halves, cut side up, in oiled 12x8x2 inch pan. Place avocado ball in center of each half; spoon gelatin over fruit. Chill until firm. Cut in squares; serve on lettuce.

Makes 12 servings. Cream cheese balls rolled in chopped nuts can be used instead of avocado balls.

Let the salad-maker be a spendthrift for oil, a miser for vinegar, a statesman for salt, and a madman for mixing. Spanish Proverb