Asparagus Congealed Salad - cooking recipe

Ingredients

2 pkg. plain gelatin
1/2 c. cold water
1 scant c. cold water
1/2 c. white vinegar
3/4 c. sugar
1 medium size can asparagus
1 small jar pimento
1/2 c. chopped pecans
1 c. chopped celery

Preparation

Mix the gelatin with 1/2 cup cold water; set aside.
Mix the 1 scant cup cold water, white vinegar and sugar; let these come to a boil and set off stove.
Add gelatin to the mixture.
Hurriedly, drain the can of asparagus; mix with pimento, chopped pecans and chopped celery.
Add these to the gelatin mixture.
Let it set. Makes about 1 1/2-quart size dish.