| | Directions | | Soak gelatin in cold water five minutes and dissolve in boiling water. Add vinegar, lemon juice, sugar, salt and vegetables and mix thoroughly. Turn into individual molds which have been dipped in cold water. Chill. Remove from mold to salad plate. Fill center with crisp lettuce and serve with mayonnaise. Thin slices of the ham or lamb roast may be served with this. |
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| Ingredients | | - |  | 1 tablespoon gelatin |
| - | | 1/4 cup cold water |
| - | | 1 teaspoon Salt |
| - | | 1 cup shredded cabbage |
| - | | 1/2 cup shredded carrots |
| - | | 2 tablespoons vinegar |
| - | | 1/2 cup boiling water |
| - | | 3/4 cup diced celery |
| - | | 2 tablespoons lemon juice |
| - | | 1/3 cup sugar |
| - | | 1 cup cooked peas |
| - | | mayonnaise |
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