Congealed Vegetable Salad - cooking recipe

Ingredients

2/3 c. sugar
1/2 c. white vinegar
1/2 tsp. salt
3/4 c. water
2 pkg. plain gelatin in 1/2 c. cold water
juice of 2 lemons
1 can asparagus, chopped and drained
1/2 c. pimentos, chopped
1 1/2 c. celery, chopped
1 can water chestnuts, sliced and drained

Preparation

Mix first 4 ingredients and bring to boil.
Pour over gelatin which has been dissolved in water.
Add remaining ingredients. Place in dish or ring mold and refrigerate.