Asparagus And Water Chestnut Salad - cooking recipe

Ingredients

1/2 c. water
1/4 c. white vinegar
2/3 c. sugar
1/2 tsp. salt
2 envelopes unflavored gelatin
1 (15 oz.) can asparagus spears, cut into small pieces
1 (8 oz.) can sliced water chestnuts, drained
1 c. finely chopped celery
1/4 c. chopped pimiento
1 tsp. grated onion
juice of 1 lemon

Preparation

Combine water, vinegar, sugar and salt; bring to boil and simmer until sugar is dissolved.
Sprinkle gelatin on 1/2 c. cold water to soften; stir into hot mixture until thoroughly dissolved. Chill until the consistency of unbeaten egg white.
Fold in remaining ingredients; pour into large mold and chill until set.