Coleslaw Relish Mould
|Lemon gelatin||3 Ounce (1 Package)|
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Boiling water||2 Cup (32 tbs)|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Shredded green pepper||1⁄2 Cup (8 tbs) (Finely Shredded)|
|Finely shredded carrot||1 Cup (16 tbs)|
|Imitation mayonnaise||1⁄4 Cup (4 tbs)|
|Skim milk||3 Tablespoon|
|Cider vinegar||4 Teaspoon|
|Coarsely shredded cabbage||3 Cup (48 tbs)|
|Chicory||1 (Curly Endive)|
1. Dissolve both gelatins in boiling water in a medium-size bowl; stir in cold water. Measure 1/2 cup gelatin into a 6-cup mold. Place in a pan of ice and water to speed setting. Chill 10 minutes; stir in green pepper. Chill just until sticky and firm.
2. Measure 1 cup of remaining gelatin mixture into a second small bowl; chill until as thick as unbeaten egg white; stir in carrot; spoon over pepper layer. Chill just until sticky and firm.
3. While carrot layer chills, beat mayonnaise, salt, milk and vinegar into remaining gelatin in medium-size bowl; fold in cabbage; spoon over sticky and firm layer in mold. Chill in refrigerator 6 hours, or until firm.
4. To unmold, run a thin bladed sharp tipped knife around edge to loosen, then dip quickly in and out of a pan of hot water. Invert onto serving plate; garnish with chicory.