Makes 8 molds
1 package Lemon Jell-O
1 pint warm water
3 tablespoons vinegar
1/2 teaspoon salt
3/4 cup cabbage, finely chopped
3/4 cup cooked beets, finely diced
1-1/2 tablespoons prepared horseradish
Dissolve Jell-O in warm water. Add vinegar and salt. Chill. When Jell-O is slightly thickened, fold in remaining ingredients. Turn into molds. Chill until firm.
Prepare luncheon plate of thin slices of cold boiled tongue, buttered toast, and a Jell-O mold, unmolded on crisp lettuce.