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Categories:Viewed: 55 - Published at: 7 years ago
Ingredients
- 2 envelopes Knox gelatine
- 1 3/4 c. water
- 1/4 tsp. salt
- 1/3 c. strong vinegar
- 3/4 c. sugar
- 1 c. shredded cabbage
- 2 c. chopped celery
- 1 c. grated carrots
- 1 small can LeSueur peas, drained
Method
- Soften gelatine in 1 cup cold water and set aside.
- Combine 3/4 cup water, salt, vinegar and sugar.
- Bring to a boil; remove from heat.
- Add softened gelatine and stir until dissolved.
- Chill until partially thickened.
- Stir in other ingredients and chill until firm.
- Will keep several days in refrigerator.
- Serves 12.
