Molded Vegetable Salad - cooking recipe

Ingredients

1 (3 ounce) package lemon gelatin
1 cup water, boiling
2 tablespoons cider vinegar
2 tablespoons tarragon vinegar
1/2 teaspoon salt
3/4 cup water, cold
1 -2 cup vegetables (use any combination of vegetables of your choice or see suggested combinations below)

Preparation

Dissolve gelatin in boiling water.
Add vinegars, salt and cold water; chill.
When syrupy in consistency, fold in vegetables.
Pour into any desired mold, either loaf or ring.
Chill until firm and unmold on salad greens; serve with dressing of your choice.
Suggested combinations: 1. shredded cabbage, celery, pimiento and green pepper 2. chopped cabbage, celery, and stuffed olives 3. shredded cabbage, celery and lightly cooked peas 4. grated carrot, celery and green bell pepper 5. diced pickled beets, celery, and 2 tablespoons grated horseradish.