_six servings_
1 cup shredded pineapple
¹⁄₂ cup celery
¹⁄₂ cup raw carrots
1 package lemon gelatine
1¹⁄₂ cups boiling water
Drain the pineapple. Chop the celery and grate the carrots. Then
combine ingredients. Add boiling water to gelatine and stir until
dissolved. Allow to cool. Then add ingredients and pour into individual
molds. Place in refrigerator to chill, or until mixture has congealed.
Serve on crisp lettuce with creamed mayonnaise. The servings can be
made more attractive by using pastry bag. Time can be saved by pouring
the mixture into a freezing tray and allowing to chill until it is
completely congealed, but not frozen. Then cut in squares and serve.