  Serve a delicious gelatine salad with the main-course, or for a change, before (California style) or after the main dish (as in Europe). what they add... Gelatine salads add coolness, sparkle, interesting texture—all the wonderful contrasts that make a meal more exciting. Choose a flavor to complement the rest of the meal and serve a salad with the shape and style that only gelatine can guarantee. what they save... There’s no last-minute preparation with a gelatine salad. Prepare and unmold in advance, to whisk from refrigerator to table in an instant. With frozen fruits and fruit juice concentrates, you can now make quick-gel salads in infinite variety. perfection salad...The perfect salad is the one that tastes best to you, with your particular meal. This one can be varied to fit many menus! 1 envelope Knox Unflavored Gelatine ¼ cup sugar ½ tsp. salt 1¼ cups water, divided ¼ cup vinegar 1 Tbsp. lemon juice ½ cup finely shredded cabbage 1 cup shredded carrot 1 pimento, cut in small pieces, or 2 Tbsps. chopped red or green pepper Mix gelatine, sugar and salt thoroughly in small saucepan. Add ½ cup of the water. Place over low heat, stirring constantly until gelatine is dissolved. Remove from heat and stir in remaining ¾ cup of water, vinegar and lemon juice. Chill mixture to unbeaten egg white consistency. Fold in vegetables. Turn into a 2-cup mold or individual molds, chill until firm. Unmold, garnish with salad greens, serve with salad dressing. Makes 4 servings.
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