Congealed Tuna Salad - cooking recipe

Ingredients

1 envelope unflavored gelatin
1 c. cold water
4 hard-cooked eggs, chopped
1 (8 1/2 oz.) can English peas, drained
1 (6 oz.) can tuna, drained and flaked
1 medium size green pepper, chopped
1 c. finely chopped celery
1 c. mayonnaise
2 Tbsp. lemon juice
1/2 c. pickle relish
lettuce leaves (optional)

Preparation

Sprinkle gelatin over cold water in a saucepan.
Let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves. Combine remaining ingredients; stir in gelatin mixture.
Pour into a lightly oiled 6-cup mold.
Chill until firm.
Unmold salad on lettuce leaves, if desired.
Yield 6 servings.