With a pastry brush, spread the vegetable oil evenly inside a 1-quart decorative mold

Invert the mold on paper towels to drain off the excess oil. Peel, halve, pitt or husk peaches and strawberries and cut lengthwise into 1/3 inch-thick slices. Remove the peel and all of the white membrane of the orange with a small sharp knife, using short sawing motions

Section the orange by cutting along both sides of each membrane division to the core

As each section is freed, carefully lift it out and set it aside on paper tow- els to drain. Pour the water into a heatproof measuring cup and sprinkle the gelatin over it

When the gelatin has soft- ened for 2 or 3 minutes, set the cup in a small skillet of simmering water and stir over low heat until the gelatin dissolves completely

Add the sugar and stir until it dis- solves. Pour the gelatin mixture into a deep bowl and stir in the ginger ale and lemon juice

Then set the bowl into a larger bowl half filled with crushed ice or ice cubes and cold water

With a metal spoon, stir the mixture until it thickens enough to flow sluggishly off the spoon

Stir in the orange sections, peaches, strawberries, grapes and the crystallized ginger. Pour the mixture into the oiled mold, cover with foil or plastic wrap, and refrigerate for at least 4 hours, or until it is firm to the touch. To unmold the salad, run a thin knife around the sides of the mold and dip the bottom briefly into hot water

Place an inverted serving plate on top of the mold and, grasping plate and mold together firmly, turn them over. Rap the plate on a table and the ginger-ale salad should slide out easily

Refrigerate until ready to serve. Garnish plate with cucumber slices, watercress and strawberry halves

Serve with poppy-seed or strawberry sour cream dressing (see recipes at the end of this chap- ter

Makes 6 to 8 servings.