Vegetable Aspic - cooking recipe

Ingredients

2 envelopes plus 1 tsp. gelatin
1/4 c. cold water
2 c. boiling water
1/2 c. vinegar
1 1/4 c. sugar
1 Tbsp. salt
1/4 c. lemon juice
1 c. chopped celery
1 c. chopped pimento or 7 oz. jar
1 medium-sized onion
1 medium-sized green pepper, chopped
1 c. tomatoes, chopped
1 or 2 grated carrots (I chop vegetables quite fine)

Preparation

Soften gelatin in cold water; add boiling water and mix well. Add salt, sugar, lemon juice and vinegar.
Cool until almost set (this doesn't take too long).
Fold in the chopped vegetables. Pour into mold; chill until set.
Serves 12 to 15 or does keep well in refrigerator for a week.