Perfection Salad - 1963

2 envelopes unflavored gelatine 1/2 cup sugar 1 teaspoon salt 1 can (12 oz) apple juice 1/2 cup lemon juice 2 tablespoons vinegar 1 cup shredded carrot 1 cup sliced celery 1 cup finely shredded cabbage 1/2 cup chopped green pepper 1 can (4 oz) chopped pimiento

1. In small saucepan, combine gelatine, sugar, and salt; mix well.

2. Add 1 cup water. Heat over low heat, stirring constantly, until sugar and gelatine are dissolved. Remove from heat.

3. Stir in apple juice, lemon juice, vinegar, and 1/4 cup cold water. Pour into medium bowl. Refrigerate 1 hour, or until mixture is consistency of unbeaten egg white.

4. Add carrot, celery, cabbage, green pepper, and pimiento; stir until well combined.

5. Turn into decorative, 1 1/2-quart mold. Refrigerate 4 hours,or until firm.

6. To unmold: Run small spatula around edge of mold; invert onto serving plate. Place hot dishcloth over mold; shake gently to release. Repeat, if necessary. Lift off mold. refrigerate until ready to serve.

Makes 8 servings.

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