|Cold water||3⁄4 Cup (12 tbs)|
|Canned tomato soup||10 Ounce|
|Cream cheese||8 Ounce|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Grated carrot||1⁄2 Cup (8 tbs)|
|Shredded cabbage||1⁄2 Cup (8 tbs)|
|Chopped green pepper/1 green pickle, finely chopped||1⁄4 Cup (4 tbs)|
|Grated onion||1 Tablespoon|
|Mayonnaise||1 Cup (16 tbs)|
Soften gelatine in water.
Heat soup in top of double boiler, and stir in gelatine to dissolve.
Remove from heat, and add cheese.
Beat with electric mixer or hand beater until smoothly blended.
Cool, and, when mixture begins to thicken, add all remaining ingredients, except mayonnaise.
Pour into oiled ring mold.
Chill until firm.
Unmold, and spread with mayonnaise.
Serve in wedges.