Cossack Mold - cooking recipe

Ingredients

1 envelope unflavored gelatin
1 c. cold water
3/4 c. mayonnaise
2 Tbsp. horseradish
2 (3 oz.) pkg. lemon-flavor gelatin
1 1/2 c. boiling water
3 Tbsp. vinegar
1/2 tsp. salt
1 lb. can diced or julienne beets
1 1/2 c. finely chopped cabbage

Preparation

Soften unflavored gelatin in water, stir over low heat until dissolved.
Cool.
Combine mayonnaise and horseradish and gradually stir in gelatin.
Pour into 1 1/2-quart mold; chill until almost firm.
Drain beets (add water to juice to make 1 1/4 cups).
Dissolve lemon gelatin and salt in boiling water.
Add beet juice and vinegar; chill until thickened.
Stir in beets and cabbage.
Put in mold over first layer.
Chill until firm; unmold. Garnish as desired.