Congealed Vegetable Salad

• 2 packages lemon gelatin (4 serving size)
• 1 1/2 cups hot water
• 1 1/2 cups cold water

Vegetables

• 2 cups finely shredded cabbage
• 1 cucumber, chopped
• 1/4 cup chopped pimiento
• 1/4 cup green pepper, chopped
• 1/2 cup chopped celery
• 1 shredded carrot
• 1/2 cup chopped pimiento-stuffed olives
• 1/4 teaspoon salt
• 1/2 cup vinegar

Dissolve gelatin in hot water; add cold water. When mixture starts to congeal, add all remaining ingredients. If desired, place slices of cucumber in bottom of mold before adding the rest.
Congealed Salad serves 12.