Vegetable Christmas Salad - cooking recipe

Ingredients

2 pkg. Knox gelatine
1/2 c. cold water
3/4 c. sugar
1 c. boiling water
2 stalks celery, cut
juice of 1 lemon
1/3 c. vinegar
1 c. celery
1 small jar cut pimento
1 large can asparagus

Preparation

Soften gelatine with 1/2 cup cold water.
Add cup of boiling water, sugar, lemon juice, vinegar and 13 drops of green food coloring.
Let set until cool.
Get other foods ready.
Dice celery, add asparagus and pimento and chill.
Serve on lettuce leaves.