Asparagus Congealed Salad - cooking recipe

Ingredients

1 c. sugar
1 c. water
1/2 c. vinegar
1/2 tsp. salt
2 pkg. Knox gelatine
14 1/2 oz. can chopped asparagus, drained (save juice)
1/2 c. chopped celery
1/2 c. chopped pecans
1 small jar pimentos
1 Tbsp. lemon juice
2 tsp. chopped onion

Preparation

Mix sugar, water and vinegar.
Bring to a boil.
Remove from heat and add juice from asparagus, salt and Knox gelatine that has been soaked in 1/2 cup cold water.
Put in cold water and let congeal slightly.