1 envelope Knox Sparkling Gelatine. 1 teaspoonful salt. 1 cup cabbage, finely shredded. 1/2 cup cold water. 1/2 cup mild vinegar. 2 cups celery, cut in small pieces. 2 tablespoons lemon juice. 2 cups boiling water. 2 pimentoes, cut in small pieces. 1/2 cup sugar.

Soak gelatine in cold water five minutes. Add vinegar, lemon juice, boiling water, sugar and salt. Strain, and when mixture begins to stiffen, add remaining ingredients. Turn into mold, first dipped in cold water, and chill. Remove to bed of lettuce or endive. Garnish with mayonnaise dressing, or cut in cubes, and serve in cases made of red or green peppers, or turn into molds lined with canned pimentoes.

A delicious accompaniment to cold sliced chicken or veal.