Tuna Jelly

This is from the Three Rivers Cookbook, vol 1, a wildly popular cookbook series of recipes contributed by Pittsburgh’s finest citizens. I do not recommend that you make this, it is merely an illustration of the horrors that await you at picnics in western Pennsylvania.
Cranberry Tuna Mold
serves 8
1 envelope Knox unflavored gelatin
1/4 cup cold water
1/4 cup boiling water
2 cans tuna
1 cup mayonnaise
1 cup celery, chopped
1 onion, chopped
Topping
1 box lemon gelatin
3/4 cup boiling water
1 can whole cranberry sauce
1/4 cup orange juice
Soften unflavored gelatin in cold water, then dissolve in boiling water. Mix tuna, mayo, celery and onion. Spoon into 8″ square pan. Chill until firm. For topping, mix lemon gelatin with boiling water, cranberry sauce and juice. Spoon over chilled tuna mixture. Chill overnight.