Ribbon Salad 1 small box lemon gelatin 1 envelope unflavored gelatine 1/4 cup cold water 1 pound can fruit cocktail, drained, reserving syrup 1/2 cup syrup from fruit cocktail 1 pint creamed cottage cheese 1 small box cherry gelatin Lightly oil a 2-quart gelatin mold. Prepare lemon gelatin by directions on package. Pour into pan; chill until firm. Soften unflavored gelatine in cold water. Bring fruit cocktail syrup to a boil. Remove from heat and dissolve unflavored gelatine in hot syrup. Stir into cottage cheese. Add fruit cocktail. Spread evenly over lemon gelatin. Chill until firm. Prepare cherry gelatin by directions on package. Chill until thick and syrupy. Pour over cheese layer. Chill until firm. Unmold.