Moulded Vegetable Salad
Mrs. E. O. Becker, Hamilton, Kan.’s recipe · The Tinfully Family
Ingredients
- 1 tablespoon gelatine
- 2 cups water, boiling
- ¼ cup cabbage, chopped
- ¼ cup string beans
- ¼ cup carrots, raw or cooked
- ¼ cup beets, diced
- ¼ cup nuts, chopped
- boiled or French dressing
Method
- To 1 tablespoon gelatine add 2 cups boiling water.
- When gelatine begins to set, add 1/4 cup chopped cabbage, 1/4 cup string beans, 1/4 cup carrots, and 1/4 cup diced beets.
- Turn into a mold.
- When ready to serve, sprinkle with 1/4 cup chopped nuts and use either boiled or French dressing.
This is a fine recipe for using up bits of leftover vegetables.
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