Congealed Vegetable Salad - cooking recipe

Ingredients

2 envelopes unflavored gelatin (2 Tbsp.)
1/2 c. sugar
1 tsp. salt
1 1/2 c. boiling water
1 1/2 c. cold water
1/3 c. white vinegar
3 Tbsp. lemon juice
1/2 tsp. hot pepper sauce
2 c. finely shredded cabbage
1 c. chopped celery
1/2 c. chopped green pepper
1/2 c. sliced, stuffed green olives

Preparation

In a large bowl, combine gelatin, sugar and salt.
Add briskly boiling water and stir until all ingredients are dissolved.
Stir in cold water, vinegar, lemon juice and pepper sauce; chill until partially set.
Fold in cabbage, celery, green pepper and olive slices.
Pour into a 5 1/2 cup mold or individual molds.
Chill until firm.
Serve on bed of lettuce with mayonnaise and trim with carrot curls, ripe olives and parsley.
Yield:
8 to 10 servings.