Crunchy Vegetable Salad - cooking recipe

Ingredients

2 envelopes Knox gelatine
1 3/4 c. water
1/4 tsp. salt
1/3 c. strong vinegar
3/4 c. sugar
1 c. shredded cabbage
2 c. chopped celery
1 c. grated carrots
1 small can LeSueur peas, drained

Preparation

Soften gelatine in 1 cup cold water and set aside.
Combine 3/4 cup water, salt, vinegar and sugar.
Bring to a boil; remove from heat.
Add softened gelatine and stir until dissolved.
Chill until partially thickened.
Stir in other ingredients and chill until firm.
Will keep several days in refrigerator.
Serves 12.