Vegetable Ribbon Salad(From Farm Journal Cookboodk Circa 1959) - cooking recipe

Ingredients

9 pkg. (3 oz. each) lemon gelatin
2 qt. boiling water
1 3/4 c. cold water
2/3 c. vinegar
2 tsp. salt
1 1/2 qt. cabbage, finely chopped
1 1/2 qt. carrots, grated
1 1/2 qt. raw spinach, finely chopped
3 Tbsp. green onion, finely chopped
Crisp lettuce

Preparation

Dissolve gelatin in boiling water; add cold water, vinegar and salt. Divide into 3 parts.
Chill until slightly thickened; add cabbage to first part of gelatin mixture.
Turn into 6 loaf pans (4 x 9 x 2 1/2) to depth of 1-inch.
Chill until firm.
Add carrots to second part of thickened gelatin; pour over firm cabbage layers.
Chill until firm.
Add spinach and onions to remaining gelatin; pour over carrot layers.
Chill until firm.
Unmold, cut each loaf into 8 slices.
Serve on crisp lettuce leaves. Makes 48 servings.